Creamy Hawaiian Macaroni Salad with Pineapple
A cool, sweet, and tangy macaroni salad featuring creamy mayo, crisp veggies, and juicy pineapple chunks, perfect for summer picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Hawaiian
Ingredients
Scale
- 8 ounces elbow macaroni, cooked al dente and cooled
- 1 cup mayonnaise (preferably full-fat)
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 2 celery stalks, finely diced
- 3 green onions, thinly sliced
- 1 medium carrot, shredded
- 1 cup pineapple chunks, drained if canned
- 2 large hard-boiled eggs, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Stir occasionally to prevent sticking.
- Drain the macaroni in a colander and rinse under cold water to stop cooking and cool the pasta. Set aside to drain completely for about 10 minutes.
- In a large mixing bowl, combine 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Whisk until smooth. Adjust seasoning to taste.
- Finely dice 2 celery stalks, thinly slice 3 green onions, shred 1 medium carrot, and chop 1 cup pineapple chunks. Drain pineapple well if canned.
- Add the cooked and cooled macaroni to the dressing bowl. Toss gently to coat the pasta evenly.
- Fold in the celery, green onions, carrots, pineapple, and optionally, 2 chopped hard-boiled eggs.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 2-3 hours, to let flavors meld and the salad firm up.
- Before serving, gently stir the salad, check seasoning, and add more salt, pepper, or vinegar if needed. Serve chilled.
Notes
Do not overcook pasta; aim for al dente. Drain pineapple well to avoid watery salad. Mix gently to keep pasta intact. Adjust seasoning after chilling. If salad is dry after chilling, stir in a splash of milk or more mayo. Use Greek yogurt instead of mayo for a lighter version. Gluten-free pasta and dairy-free mayo can be used for dietary needs.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 280320
- Sugar: 68
- Sodium: 40060
- Fat: 1822
- Saturated Fat: 35
- Carbohydrates: 2530
- Fiber: 23
- Protein: 68
Keywords: macaroni salad, Hawaiian salad, pineapple salad, creamy pasta salad, picnic side dish, summer salad, barbecue side