Best Hawaiian BBQ Macaroni Salad Recipe

With a tangy creamy dressing, crunchy veggies, and a few key spices, this Hawaiian BBQ macaroni salad recipe is the best! It’s great for taking to summer BBQs because it calls for simple ingredients comes together in a flash, and is always gobbled up.

I perfected the recipe a couple of years ago when I was asked to help feed 5,000 youth and leaders for an outdoor activity. I tweaked it dozens of times until I got it just right!

AN ICONIC HAWAIIAN SIDE DISH MADE FRESH AT HOME!

The first time I tried authentic Hawaiian mac salad was at a luau in Oahu over a decade ago. It was served alongside kalua pork that had been cooked all day in an underground oven. I went back for seconds of both!

Now we have a few Hawaiian restaurants in my neighborhood that serve authentic Hawaiian macaroni salad with a scoop of white rice and meat like huli huli chicken and chicken katsu. So, so delicious!

Don’t limit yourself though, this salad is the perfect side dish to so many meals! I’ve served it with everything from hot dogs and sloppy joes to grilled chicken and salmon.

You can save so much money by making this salad at home, and it calls for simple ingredients you probably always have on hand!

How long should I cook the elbow macaroni for pasta salad?

It is totally a matter of personal preference! Some people like to overcook the pasta so that it is very soft. Personally, I can’t stand mushy pasta, so I always cook mine to the al dente stage, where it is barely tender.

You can cook it however YOU like it! Just keep in mind that pasta does absorb moisture as it sits, so the longer you refrigerate the salad, the softer the noodles will get.

HOW TO MAKE HAWAIIAN-STYLE MACARONI SALAD

1. COOK PASTA – Bring a large pot of water to boil. Add 2-3 teaspoons of salt, then add the dry elbow macaroni. Cook according to package directions. I like to cool the cooked pasta quickly by rinsing it in cold water in a colander, but you can let it cool in the refrigerator.
2. VEGGIES – While the pasta cooks, finely dice the celery and red pepper, and grate the onion and carrot.
3. DRESSING – Whisk together the mayo, milk, vinegar, sugar, salt, pepper, garlic powder, and cayenne pepper. Chill until ready to use.
4. TOSS – Combine the cooled pasta and vegetables in a large bowl. Add the mayonnaise dressing and stir until well combined.
5. SERVE – You can either chill the salad for several hours, or serve it immediately.

Leftovers?

Leftover macaroni salad can be stored in the refrigerator in an airtight container for about 3 days.

It does dry out a bit as it chills, so before serving you might want to add a little bit of milk or mayonnaise and give it a good stir.

VARIATIONS:

• Instead of grated onion, you can use 1/4 cup of sliced green onions, or two tablespoons of dry minced onion.
• Miracle whip can be used in place of part or all of the mayo. It does give the salad a more sweet and tangy flavor.
• If you want to make this creamy macaroni salad even more hearty, you can add diced ham, shredded chicken, or even chopped hard-boiled eggs.

MORE SIDE DISHES:

• Pesto Potatoes
• Potato Salad
• Pickle Pasta Salad
• Steamed Broccoli (without a steamer)
• Mandarin Orange Salad
• Costa Vida Rice Recipe
• Zesty Italian Pasta Salad

This Hawaiian style macaroni salad is just as good as any you will get on a lunch plate at a Hawaiian food truck or restaurant!