This Hawaiian macaroni salad - or Hawaiian Mac salad - is a pineapple spiked version of my family's traditional potluck recipe. This vegan pasta salad is a hit at any summer meal!
recipe originally published June 15, 2016
Hawaiian Macaroni Salad
This is my ultimate summertime side - my Hawaiian family recipe that my dad finally shared with me. I have taken the original and made it my own, while keeping the simplicity of the traditional mac salad that is always alongside Hawaiian barbecue plates.
I hope you love it as much as everyone else does!
When Dad was going through chemo, he'd get food cravings. One time it was grits, another time it was stroganoff. Usually it was teriyaki or something similar that reminded him of Hawaii. Something that reminded him of home.
Then there was the time when I had the craving. I asked Dad if he knew how to make a proper Hawaiian Mac Salad. You know the one - the sorta sweet, really awesome macaroni salad that usually accompanies pulled pork or other bbq? Yep, he knew.
Mac Salad
In addition to my Hawaii Grandpa's chutney recipe, Dad shared with me what a typical mac salad consisted of. I have made this for four summers now, and after making it twice, I came up with a method that results in that perfect creamy consistency. Now when I am craving a cold pasta salad, I almost always make this one.
How To Make Mac Salad
The original recipe used sugar - I use fresh pineapple instead. I have nothing but love for the pineapple, and it brings such a great sweet tart flavor. Really works in this salad.
Hawaiian Macaroni Salad is a very simple salad, and quick to make if you don't count the down time. The flavor melding time. A perfect bouncy noodle in a tangy sweet coat, with crunchy bites of carrot and pickle.
This Hawaiian Mac Salad holds its own alongside that burger at the picnic, it has quickly become our most popular summer potluck recipe. Makes a really good hot dog topping! We love it as a snack, all by itself.
Vegan Potluck Recipes
- Best Vegan Mushroom Burger
- Easy Gluten Free Vegan BBQ Sauce
- Mango Habanero Guacamole
- Lemon Piccata Potato Salad
- Cauliflower Cashew Confetti Salad
- Perfect Picnic Pasta Salad
- Mango Edamame Quinoa Salad
- Tangy Pickled Cornichon Slaw
- Boursin Stuffed Peppadew Peppers
- Vegan Buffalo Chicken Dip
- Blueberry Cornbread
This one's for you, Dad.
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Hawaiian Macaroni Salad
A pineapple spiked version of my family’s traditional recipe – this pasta salad is a hit at any summer meal!
Ingredients
- 1 pound gluten free elbow macaroni or ditalini
- ¼ cup white vinegar
- ¾ cup + 3 tablespoons vegan mayonnaise
- â…“ cup + 3 tablespoons dairy free milk
- ¼ cup + 2 tablespoons pineapple juice
- ½ cup finely minced sweet pickles
- ½ cup finely minced pickled carrot (optional)
- ½ cup finely minced pineapple
- sea salt and black pepper
Instructions
- Boil pasta until very soft. Drain, return to pot, and toss with vinegar. Set aside to cool.
- In a large mixing bowl, combine ¾ cup mayonnaise, ⅓ cup milk, and ¼ cup pineapple juice, whisk to a sauce. Stir in pickles, carrot, pineapple, salt and pepper.
- Add cooled pasta to the mayonnaise mixture, stir to coat completely. Transfer to airtight container or cover bowl, refrigerate for several hours. During this time, the pasta will absorb much of the sauce, and will appear dry / less creamy than just after mixing.
- After pasta has been refrigerated several hours, combine 3 tablespoons mayonnaise, 3 tablespoons milk, and 2 tablespoons pineapple juice; pour over cold pasta and stir to combine.
- The final result should be a creamy, tangy sweet pasta. Enjoy!
Notes
dairy, egg, soy and gluten free, vegan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Barilla Gluten Free Pasta, Elbow, 12 Ounce -
Amazon Brand - Happy Belly White Distilled Vinegar, 16 Fluid Ounces
-
Sir Kensington's Classic Fabanaise 16 oz
-
Cashew Milk
-
DOLE Pineapple Tidbits in 100% Pineapple Juice 20 oz. Can
-
Heinz Sweet Relish, Squeeze Bottle, 12.7 Ounce
-
Foster's Original Pickled Carrots, 16 oz
Nutrition Information:
Yield:
8Serving Size:
½ cupAmount Per Serving: Calories: 158Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 108mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 4g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Shay L. says
I love a sweet/tangy pasta salad, it's the only way to eat it! Question though, if I were to use sugar instead of pineapple like you mentioned in the post, how much would I use?
Kristina Sloggett says
hi Shay! I still sometimes make this the more traditional way my family made it:
when making the sauce, I whisk granulated sugar with the milk first, to dissolve. I usually use about 4-5 tablespoons sugar for this amount of macaroni (1/4 to 1/3 cup - I think our original recipe was 1/3 cup, or maybe even 1/2!) enjoy!
Jules Shepard says
Very neat version of macaroni salad - YUM!
lisa says
This is such a fun take on macaroni salad. Pickles & pineapple flavors together sounds divine!
Shirley @ gluten free easily (gfe) says
This macaroni salad looks exceptional, Kristina! Love that your dad was able to help you with it. 🙂 Sharing because I know everyone will love a "tropical" version of macaroni salad.
xo,
Shirley
Kristina Sloggett says
ah, thank you Shirley - I appreciate the shares!
and yeah, it was always fun when Dad had his cravings - I sure loved cooking for him. when he was able to help with a couple of MY cravings, that was nice - I think of him every time I make this salad. he loved it too.
Renee says
I love macaroni salad, and love it even more if I'm in Hawaii eating a tropical macaroni salad!
Kristina Sloggett says
exactly - I'd love to be in Hawaii right about now...
laura@motherwouldknow says
I've loved a variation of this macaroni salad for years, but honestly never associated it with Hawaii. I guess that's because my version didn't have pineapple juice. I'll definitely have to try your version - sounds wonderful.
Kristina Sloggett says
ha! yes, pineapple makes it more tropical? I grew up spending so time there since Dad is from Hawaii, and it was always a part of the teriyaki plate or luau food! 🙂