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This island-inspired Hawaiian BBQ Macaroni Salad brings genuine aloha flavors straight to your home table. Rich, subtly sweet, with just the right tang, this must-have side completes any backyard cookout or traditional plate lunch.
I started making this mac salad after coming back from a Maui trip where I couldn't get enough of their plate lunches. There's something special about the way folks in Hawaii turn ordinary pasta into something so amazingly good that I needed to make it myself.
What You'll Need
- Elbow macaroni: Cook it a bit longer than normal for true Hawaiian style so it soaks up more sauce
- Shredded carrot: Brings light sweetness and pretty orange flecks throughout
- Shredded onion: Gives needed flavor background without taking over
- Apple cider vinegar: The secret ingredient for genuine island tanginess
- Mayonnaise: Don't skimp with light versions real Hawaiian style needs the full-fat stuff
- Brown sugar: Just a touch to cut the tang without turning it sweet
- Milk: Makes the sauce perfect and adds extra creaminess
- Garlic powder: Not required but adds nice background flavor
- Salt and pepper: Fresh ground works best for full flavor
- Green onions: Can skip this but they add nice pop of color and freshness
Cooking Instructions
- Cook Your Pasta:
- Boil the elbow macaroni 2 minutes past what the box says. Traditional Hawaiian mac salad uses slightly mushy pasta which grabs more sauce. Don't forget to throw a good tablespoon of salt into 4 quarts of boiling water.
- Get Veggies Ready:
- While pasta bubbles away, roughly grate carrots and onion into a big bowl. Grating the onion works better than chopping as it lets more flavor out and blends into the salad better. Carrots bring gentle sweetness and nice color pop.
- The Hot Pasta Secret:
- Dump the hot drained pasta right into your veggie bowl, then right away pour apple cider vinegar over everything and stir it all up. Cover and wait 15-20 minutes. This key step lets the hot pasta slightly cook the veggies and really soak up that vinegar.
- Whip Up Your Sauce:
- In another bowl, mix mayo, brown sugar, milk, garlic powder, salt and pepper. Stir until smooth with no sugar bits left. Your sauce should pour but still be thick enough to coat a spoon.
- Mix And Chill:
- Pour sauce all over your cooled pasta mix and stir till every noodle gets coated. Take your time here to mix it well. Cover and stick it in the fridge overnight or at least 4 hours. This waiting time matters - it lets all flavors blend and gets the sauce deep into the pasta.
- Last Touches:
- Before you serve it, give everything a good mix since the sauce might settle down. Taste it and add more salt or pepper if needed. Sprinkle sliced green onions on top if you want some color and fresh kick.
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Adding brown sugar might sound weird for pasta salad, but it's actually my top pick in this dish. It creates that special Hawaiian plate lunch taste that works so well with the tangy bits. Even my hubby who usually stays away from anything with mayo always goes back for more of this.
True Island Tradition
Hawaiian mac salad isn't just a side. It's one part of the famous plate lunch trio with two scoops of white rice and a protein like shredded pork or sweet soy chicken. This combo started back in the 1880s when workers from different backgrounds shared lunch on plantations. Flavors from Japan, the Philippines, China, and native Hawaiian cooking all mixed together, eventually making this beloved comfort food. For the real deal, serve your mac salad next to some grilled teriyaki chicken and plain white rice.
What Goes Well With It
This mac salad tastes best when you eat it with smoky grilled meats. Try it alongside pulled pork, teriyaki chicken, or backyard burgers. The smooth texture and tangy flavor work great with spicy or smoky foods. It's also fantastic with fish, particularly salmon or tuna. If you don't eat meat, pair it with grilled portobello mushrooms or veggie kabobs brushed with teriyaki sauce.
Keeping It Fresh
Hawaiian mac salad actually gets better after a day or two, so it's great to make ahead. Keep it in a sealed container in your fridge for up to 5 days. If it looks dry after sitting in the fridge, just mix in a spoonful of milk to bring back the creaminess. Don't try freezing this salad since mayo doesn't thaw well, but you can get all the parts ready days before and put it together right before your party.
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Bring this Hawaiian favorite to your kitchen and enjoy a real taste of the islands at home!
Frequently Asked Questions
- → How do I make the pasta soft?
Cook the noodles slightly longer than the package says—just 2 extra minutes gives perfect tenderness for this dish.
- → What can I use instead of apple cider vinegar?
Try rice vinegar or white vinegar. Be sure to adjust the amount slightly since they have a different level of tang.
- → How long should it chill in the fridge?
Overnight is best to let the flavors soak in! But if you’re short on time, at least give it 4 hours to blend well.
- → What toppings work well?
Fresh parsley or slices of green onion make great garnishes to add color and flavor.
- → Is garlic powder necessary?
Nope! Feel free to skip it unless you’re after just a hint of garlic in the dressing.