Hawaiian Style Macaroni Salad

A classic Hawaiian style macaroni salad that’s perfect for picnics or barbecues.

Hawaiian Style Macaroni Salad

  • Servings: 8 servings

A family recipe passed down through seven generations, this Hawaiian Style Macaroni Salad is a staple at picnics and barbecues. With a hint of curry and the addition of tuna, this isn’t your average macaroni salad. The secret ingredient? Hard boiled egg yolks in the mayo for a richer texture.


  • 1 pound elbow macaroni
  • 1/2 cup apple cider vinegar
  • 2 cups mayonnaise, divided
  • 2 cups whole milk, divided
  • 1 tbsp brown sugar
  • 1 1/2 tsp salt
  • 2 tsp freshly ground black pepper
  • 1 bunch scallions, sliced thin (about 5-7 scallions)
  • 1 1/2 cups shredded carrot
  • 1 1/2 cups minced celery


  • Bring a large pot of salted water to a roiling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot and immediately toss with vinegar. Let cool ten minutes.
  • In a large bowl, whisk together 1 cup of the mayonnaise, 1 1/2 cups of the whole milk, the brown sugar, salt, and pepper.
  • Once the macaroni has cooled for 10 minutes, toss with the mixed sauce and let cool to room temperature.
  • Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and 1/2 cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.
  • Chill in the refrigerator until cold.

  • For a hint of spice, add a tsp of curry powder.
  • For a classic local style, add 1/2 to 1 can of tuna.
  • The real trick is to add 3 or 4 hard boiled egg yolks in the mayo. It gives the mayo a better texture and prevents it from being absorbed into the pasta as much. Some families chop up the egg whites and add them in as well.