Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the macaroni and cook 2–3 minutes longer than the package directionsuntil very tender.
Step 2: Drain
Drain the pasta and return it to the warm pot.
Step 3: Season the Pasta
While the pasta is still hot, drizzle with the apple cider vinegar and gently toss. Let it cool for about 10 minutes.
Step 4: Make the Dressing
In a large bowl, whisk together:
- Mayonnaise
- Milk
- Sugar
- Dijon mustard
- Salt
- Black pepper
- Garlic powder
Whisk until smooth and creamy.
Step 5: Combine
Add the cooled macaroni, shredded carrots, celery, and onion (if using) to the dressing. Stir gently until everything is evenly coated.
Step 6: Chill
Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
Step 7: Refresh Before Serving
If the salad has thickened after chilling, stir in 2–4 tablespoons of milk until it reaches your desired creamy consistency.
Step 8: Garnish and Serve
Sprinkle with fresh parsley and serve cold.
Tips for the Best Hawaiian Macaroni Salad
- Slightly overcook the pasta for the authentic Hawaiian-style texture.
- Use full-fat mayonnaise for the richest flavor.
- Preparing the salad a day ahead makes it even more delicious.
- Add diced ham, crispy bacon, peas, or chopped hard-boiled eggs for extra flavor and protein.
This creamy Hawaiian Macaroni Salad pairs perfectly with grilled chicken, burgers, barbecue ribs, pulled pork, or smoked meats, making it an ideal side dish for cookouts, potlucks, and family gatherings.
