Hawaiian Mac Salad Recipe

Cook pasta

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add 2 cups dried elbow macaroni and cook until just tender (al dente), about 7–8 minutes. Stir occasionally to prevent sticking.

Drain pasta in a colander and immediately rinse under cold running water until pasta is cool to the touch. Shake off excess water well. Spread the pasta on a sheet pan or tray to cool completely—this helps the dressing adhere without becoming gummy.

While pasta cools, prepare vegetables: shred 1/2 cup carrot, finely dice 1/4 cup celery, and slice green parts and whites of 2 tablespoons green onion. If using peas, thaw and pat dry.

Transfer fully cooled pasta to a large mixing bowl. Add shredded carrot, diced celery, sliced green onion, and thawed peas (if using). Toss gently to combine.

In a separate medium bowl, combine 1 cup mayonnaise and 1/2 cup evaporated milk (or whole milk). Whisk until smooth.

Add 1 tablespoon white sugar, 1 teaspoon rice vinegar, 1/2 teaspoon dry mustard, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk thoroughly to dissolve sugar and integrate spices. Taste and adjust seasoning: add up to 2 tablespoons chilled water if you prefer a slightly lighter, creamier consistency.

If you used evaporated milk and the dressing seems thick, whisk in chilled water 1 tablespoon at a time until you reach a creamy but pourable texture that will coat the pasta.

Pour the dressing over the cooled macaroni and vegetables. Use a silicone spatula to fold gently and evenly until every piece is coated. Avoid overmixing to keep the salad fluffy.

Taste and adjust salt, sugar, or vinegar as needed—Hawaiian mac salad is slightly sweet and savory. Fold in 1 tablespoon chopped fresh parsley if desired for color.

Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, preferably 4 hours or overnight. Chilling allows flavors to meld and the texture to set.

Before serving, give the salad a final gentle stir. If it has thickened, stir in up to 1–2 tablespoons chilled water or evaporated milk to loosen. Garnish with a few extra sliced green onions if desired and serve cold.