This Easy Hawaiian Mac Salad is the perfect side dish with its creamy mayo dressing and sweet bites of pineapple. It’s like a taste of the islands right in your kitchen!
Plus, it’s super easy to whip up! I like to serve it chilled on a warm day. Just mix everything in a bowl, and you’re ready to feast. It’s a crowd-pleaser, for sure!
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta for mac salad. If you want to switch things up, you can use small shells or cavatappi pasta. They both hold the dressing well!
Mayonnaise: Kewpie mayo gives the salad a unique flavor. If you can’t find it, any good quality mayo will work. I also like mixing in a bit of Greek yogurt for a tangy twist and a creamy texture without as much fat.
Carrot & Celery: These veggies add crunch and color. Feel free to swap in bell peppers or green onions if you prefer. Just keep it colorful!
Sugar: The sugar balances the acidity. If you’re watching your sugar intake, you could reduce it or use a natural sweetener like honey or agave syrup.
Pineapple: This is optional but adds sweetness! If you don’t have canned pineapple, you can use fresh diced pineapple or skip it altogether for a more traditional taste.
How Do I Achieve the Creamiest Dressing?
To make a creamy dressing, start with mayonnaise. Whisk it with sugar, vinegar, salt, pepper, and optional onion powder for extra flavor. Be sure to mix well until smooth! The sugar helps balance out the tanginess of the mayo and vinegar, giving you that perfect flavor.
- Total recommended whisking time: about 1-2 minutes until fully combined.
- Don’t worry if the dressing seems thick; it will coat the pasta nicely as it chills!
- Adjust the seasoning after mixing the salad; sometimes, it’s good to taste before serving.
By following these tips and tricks, you’ll create a Hawaiian mac salad that’s not only delicious but also brings that food truck vibe right to your kitchen! Enjoy!
Easy Hawaiian Mac Salad Recipe Like Food Trucks Make
Ingredients You’ll Need:
- 1 (16 oz) elbow macaroni
- 2 cups mayonnaise (preferably Japanese Kewpie mayo for authenticity)
- 1 cup grated carrot
- 1 cup diced celery
- 1/4 cup sugar
- 2 tablespoons apple cider vinegar or white vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon onion powder (optional)
- 1 cup crushed pineapple, drained (optional for a sweeter, island touch)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 2 hours of chilling in the fridge to let all the flavors come together. If you can, chill it overnight for the best taste.
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by boiling a pot of salted water. Once it’s boiling, add the elbow macaroni and cook according to the package instructions until it’s just tender (al dente). This usually takes about 7-10 minutes. When done, drain the pasta and rinse under cold water until it’s completely cool. This stops the cooking process and keeps the pasta from getting mushy. Drain well.
2. Prepare the Veggies:
In a large mixing bowl, combine the cooled macaroni, grated carrot, diced celery, and crushed pineapple if you’re using it. The pineapple adds a lovely touch of sweetness and tropical flavor!
3. Mix the Dressing:
In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt, black pepper, and optional onion powder until it’s smooth and well combined. The vinegar adds a nice tang that balances the mayo’s creaminess.
4. Combine Everything:
Pour the dressing over the macaroni and veggie mixture. Gently fold everything together until the pasta is well coated in the creamy dressing. Be careful to mix gently so the macaroni doesn’t break apart.
5. Chill the Salad:
Cover the bowl with plastic wrap or transfer the salad to a sealed container and refrigerate it for at least 2 hours. For the best results, let it sit overnight. This allows the flavors to meld together beautifully!
6. Serve and Enjoy:
When you’re ready to enjoy your Hawaiian mac salad, give it a good stir and taste. You can always adjust seasoning with a little more salt or pepper if needed. Serve it chilled as a traditional Hawaiian side dish or alongside grilled meats for that authentic food truck experience. Everyone will love it!
This creamy, slightly sweet, and tangy Hawaiian mac salad captures the spirit of food trucks in Hawaii and perfectly complements any tropical-inspired meal. Enjoy your delicious creation!
FAQ for Easy Hawaiian Mac Salad Recipe
Can I Use Different Pasta Shapes?
Absolutely! While elbow macaroni is classic, you can use small shells, cavatappi, or any short pasta you have on hand. Just make sure it’s cooked to al dente for the best texture!
How Do I Store Leftovers?
Leftover mac salad can be stored in an airtight container in the fridge for up to 3 days. The flavors may intensify as it sits, so it’s great for meal prep or leftovers!
Can I Make This Salad Vegan?
Yes! To make a vegan version, simply substitute the mayonnaise with a plant-based mayo. You can also add extra veggies to enhance the flavor and texture.
How Can I Add More Flavor?
For added flavor, consider mixing in chopped green onions, bell peppers, or even a splash of soy sauce for an extra umami kick. Fresh herbs like cilantro or parsley can also brighten up the dish!
