Hawaiian Macaroni Salad
Hawaiian macaroni salad is a creamy, tangy pasta side dish loaded with shredded carrots and sweet onion, bound in a simple mayonnaise dressing that tastes best when chilled.
-0:00
Hawaiian macaroni salad is a creamy, tangy pasta side dish loaded with shredded carrots and sweet onion, bound in a simple mayonnaise dressing that tastes best when chilled.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Boil the elbow pasta according to package directions. Drain and let it cool completely.
In a large bowl, combine the cooled pasta with the shredded carrots, grated sweet onion, and chopped green onions.
Add the mayonnaise, milk, apple cider vinegar, and sugar to the bowl.
Season with salt and pepper to your liking.
Mix everything together until all ingredients are well combined and the pasta is evenly coated.
Taste and adjust seasonings if necessary before serving.
Store covered in the refrigerator for up to 2 days. Stir in additional milk if the dressing thickens before serving.
Yes. Prepare it up to 1 day ahead and refrigerate. Stir in a splash of milk before serving if the dressing has thickened.
The pasta releases moisture as it sits. Use less milk initially (start with 3 tablespoons), and add more only if needed when serving.
Yes. Rice vinegar, white vinegar, or unseasoned rice vinegar work well. Avoid balsamic, which overpowers the delicate flavor.
Cook elbow pasta to al dente (1–2 minutes under package time), then drain and cool completely before mixing with the dressing.
Substitute mayonnaise with vegan mayo and use unsweetened plant milk. The flavor and texture will be very similar.
Acai Bowl
5 min
Hawaiian Flatbread with Pineapple & Ham
20 min
Hawaiian Butter Mochi
140 min
Greek Potato Salad
45 min
Honey Butter Corn
15 min
Chocolate Butter Mochi
140 min
Chicken Katsu
35 min
Hawaiian Macaroni Salad
60 min
