Hawaiian Mac Salad


Hawaiian macaroni salad, part of the holy trinity that makes up plate lunch, is something close to my heart. Everyone has their own special recipe and every since I visited Helena’s Hawaiian Food this past fall, I’ve been trying to figure out what made it taste so good. My dad clued me in that he uses whole milk in his mac salad which makes it taste creamier and mellows out the vinegar.

So when I saw a recipe for Hawaiian Pasta Salad on Kim’s blog Feed Me Seymour, my mind was made for this month’s Secret Recipe Club pick. Kim prides herself on recipes that aren’t daunting or scary such as: Black Tea Honey SconesPumpkin Spice MarshmallowsButterbeer CupcakesRolo Cookies, and Nutella-stuffed Chocolate Chip Cookies.

Since I made this mac salad in the middle of a snow storm, I had to improvise. There was no macaroni pasta at the store so I picked the closest thing; I had to make my own mayonnaise out of olive oil, egg yolks, mustard, and salt; I used almond milk instead of regular milk. Using a more traditional milk, especially whole milk, will make this much creamier and less tangy.

Regardless, this was a mighty fine macaroni salad — 2 scoops of this and some Honey Garlic Chicken really hit the spot.

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Hawaiian Mac Salad Recipe

By nicole Published: March 23, 2015

  • Yield: 10 Servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 60 mins

Adapted from Feed Me Seymour



  1. Whisk together 1½ cups milk, 1 cup mayo, brown sugar and some salt and pepper. Put in the fridge.
  2. Boil your noodles in a pot until soft then drain. Return to pot. Add vinegar to pasta and toss until absorbed. Transfer to a bowl. Cool for ten minutes.
  3. Stir in the dressing until pasta is well coated. Cool.
  4. Add in remaining milk, carrot, celery and remaining mayo. Stir well to combine. Cover and refrigerate for at least 1 hour.
  5. MIx in sliced green onions and top with chia seeds (optional twist).

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