Hawaiian Macaroni Salad
A rich and creamy Hawaiian Macaroni Salad recipe that only requires a handful of ingredients and couldn't be easier to make! It's a delicious side dish that pairs so well with so many different dishes, like Carne Asada, Bulgogi, and BBQ Beef Brisket!
I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time!
Variations for our Hawaiian Macaroni Salad
If you want a more authentic version, you can omit the celery and red onion and grate the carrot instead.
Sometimes I like to add bonito flakes, instead of tuna, to the mayo mixture for an even more savory and umami flavor. If replacing the tuna for bonito flakes, just add 1 1/2 teaspoons.
You can swap out the mayo for Kewpie, which is a Japanese mayonnaise. It has a richer, more eggy and slightly sweeter flavor than American mayonnaise and is delicious!
For a vegan version, replace the mayonnaise with veganaise and either omit the tuna or replace it with a tuna alternative, like Good Catch.
Ingredients:
- ½ pound elbow macaroni
- 1 small carrot peeled and diced
- 1 celery stalk trimmed and diced
- 2 tablespoons finely diced red onion
- 1 1/2 cups mayonnaise
- 2 1/2 tablespoons canned tuna drained
- 2 tablespoons apple cider vinegar
- salt and pepper to taste