This post may contain affiliate links. Please read our disclosure policy.
This Hawaiian Mac Salad is a creamy, tangy side dish that’s a staple in Hawaiian plate lunches. With macaroni, crunchy carrots, and a smooth homemade dressing, it’s easy to make and full of island-inspired flavor.
Perfect for BBQs, potlucks, or as a make-ahead side, this chilled pasta salad comes together in just 30 minutes and pairs well with grilled meats and tropical dishes.
Try This Next: My Classic Coleslaw or Easy Potato Salad are chilled side dish favorites perfect for warm-weather meals.
Why I Love This Recipe
- Creamy and light – Uses Greek yogurt to lighten up traditional mac salad.
- Make-ahead friendly – Flavors develop as it chills.
- Customizable – Easy to adapt with extra veggies or herbs.
- Perfect texture – Macaroni is cooked slightly past al dente for that authentic softness.
RECIPE WALK-THROUGH
Before You Begin
Cook your pasta first and allow it to cool completely before mixing with the dressing. This keeps the sauce from separating and ensures the salad chills properly. Make sure your carrots and onions are finely shredded or minced for the best texture.
Tools & Equipment
- Large pot for boiling pasta
- Colander
- Mixing bowls
- Grater or food processor
- Whisk or spoon for mixing
- Measuring cups and spoons
Ingredients
- Macaroni – Cook until soft, not al dente, for an authentic texture.
- Apple cider vinegar – Adds tang and flavor depth.
- Carrot and onion – Finely shredded and minced for subtle crunch and flavor.
- Mayonnaise and Greek yogurt – Combines rich creaminess with a lighter touch.
- Milk – Helps thin the dressing to the right consistency.
- Honey – Balances the tangy flavors with just a hint of sweetness.
- Parsley – Optional garnish for freshness.
How To Make Hawaiian Mac Salad
See the recipe card below for full, detailed instructions
Cook macaroni according to package instructions. You want it a bit softer than al dente.
Rinse with cold water to stop cooking. Drain well and cool to room temperature or chill.
In a small bowl, whisk together mayonnaise, Greek yogurt, milk, honey, and apple cider vinegar.
Pour the dressing over the cooled macaroni and fold gently with a spatula to coat evenly.
Fold in grated carrot and minced onion.
Chill until ready to serve. Garnish with chopped parsley if desired.
Frequently Asked Questions
Can I make this ahead of time?
Yes, this salad tastes even better after chilling. Make it a few hours or a day in advance.
What if I don’t have Greek yogurt?
You can use all mayo, but it will be richer and higher in fat.
How do I keep it from drying out?
Add a splash of milk and stir just before serving to refresh the texture.
Can I add other mix-ins?
Yes, try peas, celery, chopped ham, or pineapple for extra flavor and texture.
Serving Suggestions
Pair with grilled chicken, teriyaki chicken, or Kalua Pork (Slow Cooker, Instant Pot, or Oven) for a full Hawaiian-style meal. You can also serve this alongside BBQ ribs or burgers.
Add extra honey or more vinegar to tweak the sweet-tangy balance.
Storage Tips
The Best Way to Store Leftovers
If properly stored in an airtight container in the fridge, Hawaiian Macaroni Salad will last 4-5 days. If it seems dry, add a little milk mixed with a touch of mayo or Greek yogurt and stir it up to moisten.
Recipe Tips
- Let the pasta cool completely before adding dressing.
- Don’t skip the apple cider vinegar, it adds signature flavor.
- Adjust salt and pepper just before serving.
- For best texture, shred carrots finely and mince onion very small.
More Hawaiian-Inspired Recipes
Lighter Hawaiian Macaroni Salad
Ingredients
- 1 pound Macaroni
- 4 teaspoons apple cider vinegar
- 1/2 cup grated carrot
- 1/2 cup finely minced onion
- 1 cup Mayonnaise
- 1 cup plain Greek Yogurt
- 2 tablespoons nonfat milk more if needed
- 2 teaspoons honey
- Salt & pepper to taste
- 2 tablespoons fresh chopped parsley optional
Instructions
- Cook macaroni according to package instructions. You want them a little softer than al dente. Rinse with cold water to stop the cooking process. Drain and cool to room temperature or chill in the refrigerator.
- In a small bowl, combine mayonnaise, greek yogurt, milk, honey and apple cider vinegar. Pour over cooled macaroni and fold with a spatula to coat completely. Fold in carrots and onion. Chill until ready to serve.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Absolutely fantastic! I love Hawaiian mac salad, and I enjoy a plate lunch a few times a year as an indulgent treat. By cutting the mayo with Greek yogurt (and I happened to have a tub languishing in the fridge), I can get a protein boost! I also added a diced up block of pressed firm tofu for another protein boost. This definitely changes the flavor, but allowed me to make this dish into a quick lunch.
Thank you Willa! Fantastic feedback, thanks for stopping by.
So good recipes !!!thanks 😍
Thanks so much Maria!
I did not make this salad but I have a question. I graduated HS in Hawaii. The name of this Salad is Lighter Hawaiian Macaroni Salad. None of your ingredients have anything to do with Hawaii. So why is it not just Lighter Macaroni Salad? I am not trying to be rude or anything but if I see Hawaii in a recipe name, I expect to see tropical ingredients.
Hi Teresa, “tropical” ingredients aren’t always Hawaiian. This is a popular macaroni salad in Hawaiian culture, and in the post I discuss why.
Can I use all Greek yogurt? Don’t care for mayo.
Yes you could, however it will alter the flavor.
Do you use plain Greek yogurt or vanilla?
Plain Greek yogurt.
When do you add the milk to the Hawaiian macaroni salad recipe?
With all the other liquid ingredients.
These sound super!!