BBQ Macaroni Hawaiian Salad

This classic Hawaiian BBQ Macaroni Salad brings the authentic taste of the islands right to your dinner table. Creamy, slightly sweet, and perfectly tangy, this is the essential side dish that completes any plate lunch or backyard barbecue.

I first made this macaroni salad after returning from a vacation in Maui where I became obsessed with plate lunches. There's something magical about how Hawaiians transform simple macaroni into something so uniquely delicious that I had to recreate it at home.

Ingredients

• Elbow macaroni: You want to overcook it slightly for authentic Hawaiian style it helps absorb the dressing better
• Shredded carrot: Adds subtle sweetness and beautiful color contrast
• Shredded onion: Provides essential flavor without overwhelming the salad
• Apple cider vinegar: The key ingredient that gives authentic tanginess
• Mayonnaise: Use full fat for true Hawaiian style creaminess and flavor
• Brown sugar: Just enough to balance the tang without making it sweet
• Milk: Thins the dressing perfectly and adds richness
• Garlic powder: Optional but adds a subtle depth of flavor
• Salt and pepper: Always fresh ground for best flavor
• Green onions: Optional garnish that adds freshness and color

Step-by-Step Instructions

Boil The Pasta:

Cook the elbow macaroni for 2 minutes longer than package directions. Hawaiian macaroni salad traditionally uses slightly overcooked pasta which helps absorb more of the dressing. Make sure to salt your pasta water generously about a tablespoon of salt for 4 quarts of water.

Prepare The Vegetables:

While pasta cooks, coarsely shred the carrots and onion into a large mixing bowl. The onion should be shredded rather than chopped to release more flavor and blend seamlessly into the salad. The carrot adds subtle sweetness and beautiful color.

Hot Pasta Trick:

Add the hot drained pasta directly to the bowl with vegetables, then immediately pour apple cider vinegar over everything and mix well. Cover and let sit for 15 to 20 minutes. This critical step allows the hot pasta to slightly cook the vegetables and absorb the vinegar flavor completely.

Mix The Dressing:

Combine mayonnaise, brown sugar, milk, garlic powder, salt and pepper in a separate bowl. Whisk until completely smooth with no sugar granules remaining. The dressing should be pourable but still thick enough to coat the back of a spoon.

Combine And Rest:

Pour the dressing over the cooled pasta mixture and stir until every piece is thoroughly coated. Take time here to ensure even distribution. Cover and refrigerate overnight or at minimum 4 hours. This resting period is essential for flavors to meld and the dressing to fully penetrate the pasta.

Final Touches:

Before serving, give everything a good stir as the dressing may have settled. Taste and adjust seasoning if needed. Garnish with sliced green onions if desired for a pop of color and fresh flavor.

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The brown sugar might seem unusual in a pasta salad, but it's actually my favorite ingredient in this recipe. It creates that signature Hawaiian plate lunch flavor that balances the tanginess perfectly. My husband who normally avoids mayonnaise based dishes always takes seconds of this salad.

The Authentic Hawaiian Experience

Hawaiian macaroni salad isn't just a side dish. It's one third of the famous plate lunch trio alongside two scoops of white rice and a protein like kalua pork or teriyaki chicken. This combination emerged in the 1880s as plantation workers from various cultures shared their lunch traditions. Japanese, Filipino, Chinese, and native Hawaiian influences melded together, eventually creating this beloved comfort food. For the most authentic experience, serve your macaroni salad alongside grilled teriyaki chicken and steamed white rice.

Perfect Pairings

This macaroni salad shines brightest when paired with smoky, grilled meats. Try it with kalua pork, teriyaki chicken, or grilled hamburgers. The creamy texture and tangy flavor complement spicy or smoky foods beautifully. It's also wonderful with fish, especially salmon or tuna steaks. For a vegetarian option, serve alongside grilled portobello mushrooms or vegetable skewers with teriyaki sauce.

Storage and Make Ahead Tips

Hawaiian macaroni salad actually improves with time, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 5 days. If the salad seems dry after refrigeration, simply stir in a tablespoon of milk to refresh the creaminess. This salad doesn't freeze well due to the mayonnaise base, but you can prepare all components several days in advance and assemble just before your event.

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Recreate this Hawaiian comfort food at home and enjoy the authentic taste of the islands!

Frequently Asked Questions

→ How do I keep my macaroni soft?

Follow pasta cooking instructions, but let it boil 2 minutes longer to get that extra tenderness perfect for this dish.

→ What’s a good swap for apple cider vinegar?

You can try white or rice vinegar instead. Just tweak the amount since they vary in tanginess.

→ How long does it need to chill?

Let it sit in the fridge overnight for the best flavor, or at least 4 hours so the ingredients really come together.

→ What can I sprinkle on top?

For a pop of flavor and color, go with fresh parsley or sliced green onions as garnish.

→ Do I have to add garlic powder?

Nope, it’s totally optional. Toss it in only if you want a mild garlic kick in the dressing.