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Creamy Hawaiian Macaroni Salad Recipe Easy Tropical Pineapple Twist

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A creamy, tropical macaroni salad featuring elbow macaroni and pineapple chunks, perfect for potlucks, BBQs, and simple dinners. This salad balances sweet pineapple with a tangy, creamy dressing for a refreshing side dish.

Ingredients

Scale
  • 2 cups (about 200g) elbow macaroni, cooked al dente
  • 1 cup fresh pineapple chunks or canned tidbits, drained well
  • 3/4 cup (180 ml) mayonnaise, full-fat
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 cup finely shredded carrots
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely minced sweet onion or red onion
  • Salt and black pepper to taste (about 1/2 teaspoon salt and a pinch of black pepper)
  • Optional: 1/4 cup chopped green onions
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) elbow macaroni and cook for 7-8 minutes until al dente. Stir occasionally to prevent sticking.
  2. Drain macaroni in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain thoroughly for about 10 minutes.
  3. While pasta cooks, finely shred 1/2 cup carrots and chop 1/4 cup celery and 2 tablespoons sweet onion. Chop optional green onions or hard-boiled eggs if using.
  4. In a mixing bowl, whisk together 3/4 cup mayonnaise, 1 tablespoon apple cider vinegar, and 1 tablespoon granulated sugar until smooth. Season with 1/2 teaspoon salt and a pinch of black pepper. Adjust seasoning to taste.
  5. Add the cooled macaroni, pineapple chunks, carrots, celery, and onion to the dressing bowl. Gently fold the ingredients together until evenly coated, avoiding overmixing.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to allow flavors to meld.
  7. Before serving, gently stir and adjust seasoning if needed. If salad seems dry, stir in a tablespoon of mayonnaise or a splash of pineapple juice.

Notes

Do not overcook the pasta; rinse immediately with cold water to stop cooking and cool. Drain pineapple thoroughly to avoid watery salad. Chill for at least 1 hour to allow flavors to meld. If salad is dry after chilling, add a tablespoon of mayonnaise or pineapple juice. Best eaten within 3 days. For dairy-free, use vegan mayo; for gluten-free, use gluten-free pasta.

Nutrition

Keywords: Hawaiian macaroni salad, creamy macaroni salad, pineapple salad, tropical salad, potluck side dish, BBQ side dish, easy macaroni salad

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