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Hawaiian-Style Mac Salad

Creamy Hawaiian-Style Mac Salad for Your Next BBQ Bash

Enjoy this Hawaiian-Style Mac Salad, a refreshing side dish perfect for BBQs and potlucks.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Salad
Cuisine: Hawaiian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 16 oz elbow-style pasta Provides structure and serves as the base of the salad.
For the Dressing
  • 1 2/3 cups mayonnaise Adds creaminess and richness; substitutions: use vegenaise for vegan preparation.
  • 1/2 cup whole milk Thins the dressing for a perfect consistency.
  • 1 tablespoon rice wine vinegar Adds acidity to balance the richness of the mayo.
  • 1 teaspoon granulated sugar Provides slight sweetness to enhance flavor balance.
  • to taste kosher salt Essential for seasoning.
  • to taste freshly cracked black pepper Adds additional flavor.
For the Vegetables
  • 1/4 small yellow onion Offers a sharp, savory note; squeeze out excess juice if a milder flavor is desired.
  • 1 small carrot Adds color and sweetness; grated for texture.
  • 1/3 cup thinly sliced green onion Provides a fresh taste and color.
For the Optional Ingredients
  • 1 1/2 teaspoons togarashi Adds a spicy kick and depth of flavor.
  • 2 teaspoons furikake Enhances umami and adds texture; can omit for traditional version.

Equipment

  • Mixing Bowl
  • Box Grater
  • pot
  • colander
  • Plastic Wrap

Method
 

Step‑by‑Step Instructions for Hawaiian-Style Mac Salad
  1. Begin by grating the small carrot and yellow onion into a large mixing bowl using a box grater.
  2. In a separate bowl, combine mayonnaise, whole milk, and the grated onion. Add rice wine vinegar, granulated sugar, and season with kosher salt and black pepper. Stir in the green onion, togarashi, and furikake if using.
  3. Bring a large pot of salted water to a boil. Add elbow-style pasta and cook for 8-10 minutes or until just beyond al dente. Drain and rinse under cold water.
  4. Combine the cooled pasta with the grated carrots and dressing. Gently fold until everything is coated. Cover and refrigerate for 1-2 hours.
  5. Before serving, stir the salad gently and garnish with sliced green onion, togarashi, and furikake.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 35gProtein: 5gFat: 30gSaturated Fat: 5gCholesterol: 20mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. If the pasta absorbs dressing, stir in more mayonnaise and milk before serving again.

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