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Hawaiian Macaroni Salad


I grew up eating my Mom’s macaroni salad, and all other’s were held up to its standard.   I am not a fan of my pasta salads being sweet, so there are few that I really enjoy.  There is this Hawaiian restaurant here in town that makes my new favorite macaroni salad, sorry Mom!!  There is just something about it that is so yummy!  I wanted to see if I could make my own, and I found this recipe.  It is really good, but not quite the same as the one from the restaurant, but still it is one I would make again.  It also paired well with the Hawaiian Pulled Pork sandwiches that I posted yesterday.  If you don’t care for mayonnaise, this probably is NOT the salad for you, but I am sure you could probably use some plain Greek Yogurt in place of the mayo…let me know if you do, and how it turns out!

Serves 8-10 for about $0.32/serving


 2 cups whole milk – ($0.25)
2 cups mayonnaise – ($0.85)
1 Tbsp. brown sugar
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. creole seasoning or seasoning salt
1 Tbsp. black pepper
1 pound elbow macaroni – ($0.98)
1/2 cup cider vinegar – ($0.18)
1/2 bunch green onions , sliced thin – ($0.24)
1 large carrot , peeled and grated
1 celery rib , chopped fine



Heat a large pasta pot to boil, add 1/2 Tbsp of salt to boiling pot. Cook pasta for 15 minutes. Drain pasta, rinse off in cold water. Place pasta back in pot and pour on top of pasta the apple cider vinegar. Stir well until absorbed, transfer pasta to a bowl and allow to cool about 10 minutes.


Make Dressing while Pasta is cooking. Mix milk and mayonnaise and all seasoning together.


Chop vegetables and set aside.


After allowing the pasta to cool for 10 minutes, stir in half the dressing and allow pasta to cool about 30 more minutes in the refrigerator.


After 30 minutes, stir in the vegetables and remaining dressing and mix well. Allow pasta to chill covered in the refrigerator overnight (I actually made my salad about 2 hours before serving, and it still tasted great, so if you didn’t plan ahead, you should still be good to go!)



  1. If you add a can of tuna it’s even better, that’s how the Hawaiian restaurants I have been to do it

  2. Jessica says:

    Thanks for the tip Delma, I will have to try it that way next time.