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Creamy Hawaiian Macaroni Salad Recipe with Easy Pineapple Twist

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A creamy and refreshing Hawaiian macaroni salad featuring a delightful pineapple twist that balances creamy mayo with tropical sweetness. Perfect for gatherings and quick to prepare.

Ingredients

Scale
  • 8 ounces (225 grams) elbow macaroni pasta
  • 1 cup (240 ml) mayonnaise
  • 1 cup (165 grams) pineapple chunks, drained
  • 1 medium carrot, shredded
  • 2 stalks celery, finely chopped
  • 2 green onions, thinly sliced
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (12 grams) granulated sugar
  • Salt and black pepper to taste
  • Optional: pinch of garlic powder or a splash of soy sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package instructions, usually 7 to 8 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the noodles. Shake off excess water thoroughly.
  3. While pasta cools, shred 1 medium carrot finely, chop 2 celery stalks into small pieces, and thinly slice 2 green onions. If using fresh pineapple, cut into bite-sized chunks and drain any excess juice.
  4. In a large bowl, combine 1 cup (240 ml) mayonnaise, 2 tablespoons (30 ml) apple cider vinegar, 1 tablespoon (12 g) granulated sugar, and a pinch each of salt and black pepper. Whisk until smooth and creamy. Optionally, add a pinch of garlic powder or a splash of soy sauce.
  5. Add the cooled macaroni, shredded carrot, celery, green onions, and pineapple chunks into the bowl with the dressing. Gently fold everything together using a spatula or large spoon, making sure all ingredients are coated evenly without smashing the pasta.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, preferably 4, to let the flavors meld and the salad firm up a bit.
  7. Before serving, give the salad a gentle stir and taste. Adjust seasoning with more salt, pepper, or vinegar if needed. If the salad feels too thick, stir in a splash of milk or extra mayo to loosen it.

Notes

Cook pasta al dente to maintain texture. Rinse pasta under cold water to stop cooking and prevent clumping. Drain pineapple thoroughly to avoid watery salad. Use full-fat mayo for best creaminess. Chill salad for at least 2 hours to meld flavors. Mix gently to keep pasta intact.

Nutrition

Keywords: Hawaiian macaroni salad, creamy macaroni salad, pineapple macaroni salad, easy side dish, potluck salad, tropical salad

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