This Hawaiian Macaroni Salad is super easy, delicious, and can be prepared under 15 minutes. Enjoy this with oven-baked bbq chicken and dinner rolls!
Picnics and BBQs are the best part of summer, am I right? Make this delicious pasta salad next time you throw a BBQ or go on a picnic. Your guests will request the recipe for sure. Chunks of pineapples, grated onion, egg, shredded carrots, and macaroni combined together are just heavenly.
Ingredient’s You’ll Need:
- Shredded Carrots
- Scallions
- Onion
- Pineapple Chunks
- Green Chilies (optional)
- Eggs
- Mayo
- Peas
- Milk
- Vinegar
- Salt and Pepper
How To Make Hawaiian Macaroni Salad
Start off by cooking the macaroni according to packaging instructions. Boil some eggs and chop them using a knife or smash them with a fork. Let the macaroni cool completely. Mix all of the ingredients until well combined. Season generously with salt and pepper. Enjoy!
Top Tips
- Let the macaroni pasta cool completely before adding the mayo and the rest of the ingredients.
- To make it extra spicy, add more chili peppers than suggested and a couple of splashes of sriracha sauce.
- Incorporate some red onions.
- Use good quality real mayo for this recipe.
Can I Make This Ahead Of Time?
Yes, absolutely. Make sure to place the salad in an air-tight container and refrigerate for up to 3 days. The following day, add more mayo and a splash of water to make it creamier.
This will be your go-to pasta salad recipe without a doubt! Make sure to leave any comments or questions down below.
More Recipe Ideas
You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.
Hawaiian Macaroni Salad
Ingredients
- 1 lb elbow macaroni
- 3 eggs
- 1 1/2 cups real mayo
- 2 tbsp milk
- 1 cup carrots
- 2 tbsp vinegar
- 1/2 cup green peas
- 2 tbsp green scallions
- 3 tbsp grated onion
- 8 ounces drained finely chopped pineapple
- 1 tbsp pineapple juice from the can
- 2 green chilies optional
- salt and pepper to taste
Instructions
- Bring a large pot of water to a rapid boil and salt generously.
- Cook the macaroni until firm.
- let the macaroni cool for 20 minutes.
- In a large bowl, combine the mayo, milk, vinegar, grated onion, green chilies, salt, and pepper.
- Fold in the macaroni, pineapple, carrots, peas, and finely chopped boiled eggs.
- Season generously with salt and pepper.
- Garnish with scallions and enjoy!
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