This creamy and satisfying Hawaiian Macaroni Salad is sweet and cheesy and packed with a smooth, flavorful dressing. It combines classic ingredients like elbow macaroni, shredded carrot, and green onion with sweet pineapple, savory ham, and a creamy dressing made tangier with Greek yogurt and apple cider vinegar for a fresh twist.
It can be made in a pinch and keeps fresh for 24 hours, so it’s perfect to make in advance for any midday summer gathering.
If you’re looking for more salad ideas, we’ve created these for you: Pea Salad Recipe, Tortellini Pasta Salad, and Nan’s Mashed Potato Salad.
Hawaiian macaroni salad is a creamy, tangy pasta salad that’s a staple in Hawaii. Unlike other macaroni salads, it has a uniquely smooth and rich texture, a simple ingredient list, and a subtle sweet-sour balance. Usually, it includes shredded carrots, celery, and green onions.
Our version of a Hawaiian Macaroni Salad is not traditional. I was thinking more along the lines of a Hawaiian pizza. The flavors of ham, pineapple and cheese hit a home run for me and everyone I serve it to!
Why I Love This Recipe
- Bumps up a plain macaroni salad
- Love the flavors of a Hawaiian pizza
- Easy to make
- Portable for a party
Helpful Items for This Recipe
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Glass Mixing Bowls with Lids Set, 8 Pieces Glass Salad Bowl Set
Salad Servers, Wood Salad Tongs, 10.2in Salad Spoon and Fork Set
Dishwasher Safe Bamboo Cutting Board, Durable Lightweight Wood Cutting Board
Ingredients for our Hawaiian Macaroni Salad
Recipe Ingredients
Elbow macaroni – Cook the pasta until very soft so it can fully absorb the creamy dressing. We used Gomiti Elbow Pasta for this recipe.
Canned pineapple chunks – Add a juicy, tropical sweetness that creates a sweet and sour salad. I love using a fresh pineapple for this, which makes it even more special.
Cooked ham – Brings a salty, smoky bite that makes the salad heartier. Ask the butcher for a thicker cut so you can serve it in cubes.
Cheddar cheese – Sharp or mild, it adds richness and a pop of flavor in every bite.
Celery – Adds crunch and a fresh contrast to the creamy base.
Shredded carrot – A classic touch that gives subtle sweetness and color. This is traditional in a Hawaiian Macaroni Salad.
Green onions – For a bit of sharpness and freshness, add them just before serving.
Light mayonnaise – Keeps the salad creamy without being too heavy.
Greek yogurt – Adds tang and protein while lightening up the traditional mayo-based dressing.
Apple cider vinegar – Brightens the flavors and balances the richness.
White sugar – Just a touch adds the signature sweet note that makes this salad so irresistible.
Salt and pepper – Adjust this to taste.
How to make Hawaiian Macaroni Salad
Boil the 1 lb. of macaroni as per the package directions. Drain and rinse the pasta in cold water and set aside.
In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and sugar. Season with salt and pepper.
Chop all of the other macaroni salad ingredients and place them in a large bowl. The pineapple, ham, cheddar cheese, and celery should all be about the same size. Then, add the cooled macaroni to the bowl.
Pour the dressing over the macaroni mixture and stir so that everything is evenly coated.
Recipe Pro Tips!
How to make Hawaiian Mac Salad ahead of time
Making the salad ahead of time? Keep these tips in mind:
- Wait to add the chopped green onion until just before serving—it can develop a strong, overpowering flavor if left in the salad overnight.
- Cover the salad tightly with plastic wrap to keep it from drying out. As it chills, the macaroni will absorb some moisture. The next day, you can refresh the texture with a splash of oil, milk, or a bit more mayo.
What is the best mayonnaise for this salad?
Use any light mayo; going for a Hellmann’s or Best Foods is usually the most popular choice.
How do I keep the macaroni salad creamy overnight?
To keep macaroni salad creamy overnight, follow these tips:
Add moisture if needed: The next day, you can loosen the salad with a splash of milk, a drizzle of olive oil, or a spoonful of extra mayo or yogurt.
Save some dressing: Reserve a bit of the mayo-yogurt mix and stir it in just before serving to refresh the texture.
Cover it well: To prevent the salad from drying out, seal it tightly with plastic wrap or an airtight container.
SALAD, SALAD, SALAD!!
In the summer, more so than the colder months, we love salads all the time. Here are some more of our favorites and a roundup of salads so that you are never bored.
Hawaiian Macaroni Salad Recipe
Ingredients
Macaroni Salad
- 10 oz elbow macaroni
- 2 cups pineapple chunks fresh or canned
- 2 cups cooked ham cubed
- 1 1/2 cups cheddar cheese cubed
- 1 cup celery chopped
- 1/2 cup shredded carrot
- 1/4 cup green onion + extra as garnish
Creamy Dressing
- 1 1/2 cups light mayonnaise
- 1 tbsp plain Greek Yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp white sugar
- Salt and pepper to taste
Instructions
- Cook the macaroni according to the package instructions. Drain and rinse the pasta in cold water, then set aside.
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and sugar. Season with salt and pepper. Set it aside.
- Chop the other macaroni salad ingredients and place them in a large bowl. The pineapple, ham, cheddar cheese, and celery should all be about the same size. Then, add the cooled macaroni to the bowl.
- Pour the dressing over the macaroni mixture and stir so that everything is evenly coated.
- Wrap the salad bowl with film paper until you serve it.
- Recipe notes:– If you're making the salad the day before, don't add green onions until two hours before serving.– Save some of the dressing to mix it in the following day.
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