Cool and creamy this Hawaiian Macaroni Salad is heaped on a white plate in front of a large pink hibiscus flower.
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4.65 from 17 votes

Hawaiian Macaroni Salad

This Hawaiian macaroni salad is one of our favorite dinner side dishes of all time. It is cool and creamy, the perfect side for BBQ and Asian food.  (This batch makes 8 cups)
Prep Time20 mins
Total Time3 hrs 20 mins
Course: Salad
Cuisine: American
Servings: 16
Calories: 318kcal
Author: Mirlandra


  • 2 3/4 cups macaroni noodles uncooked
  • 2 1/2 cups mayo can use light mayo
  • ¾ cup milk
  • 1 Tablespoon brown sugar
  • 1 Tablespoon garlic powder
  • 1 1/2 teaspoon salt
  • 2 teaspoons fresh ground black pepper
  • ¾ cup sweet onion minced


  • Bring a large pot of salted water to a rapid boil. Add macaroni and cook until tender, 10-13 minutes.
  • Meanwhile, in a medium bowl, combine all the other ingredients.
  • When pasta is tender, run it under cold water until cool. Drain it well, tossing a few times to get all the water out of the elbows.
  • Add pasta to the mayonnaise mixture and toss until pasta is thoroughly coated.
  • Cover the bowl with plastic wrap and refrigerate for a minimum of 3 hours.
  • The pasta will have absorbed some of the mayonnaise and will look strange. Stir and it will look creamy again. Taste for salt and adjust if desired.


This salad ge's stronger every day it sits. The garlic and onion flavors can develop a lot! I like to eat it the first and second days but after a week it is no longer "nice."


Calories: 318kcal | Carbohydrates: 15g | Protein: 3g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 447mg | Potassium: 77mg | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 0.4mg