Easy Classic Macaroni Hawaiian Salad
Love the tropical flavors of pineapple and ham? Then you’ll adore this Easy Classic Macaroni Hawaiian Salad. After making it for countless summer gatherings, I’ve perfected the balance of creaminess and tanginess. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Blueberry Cheesecake Rolls With Icing and Heavenly Light Cloud Cake Recipe.
Why This Easy Classic Macaroni Hawaiian Salad Is Pure Comfort
- Tropical flavors in every bite
- Creamy dressing that's not too heavy
- Perfect for summer cookouts and potlucks
- Better than store-bought, every time
What You'll Need for Easy Classic Macaroni Hawaiian Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Elbow macaroni
- Mayonnaise
- Milk
- Apple cider vinegar
- Sugar
- Salt
- Pepper
- Ham
- Pineapple chunks
- Celery
- Red bell pepper
- Salt
- Pepper
- Apple cider vinegar
- Sugar
- Optional: Chopped green onions
- Optional: Paprika for garnish
📝 Ingredient Notes
- Mayonnaise: Use full-fat for best results.
- Milk: Any kind will work, but whole milk adds richness.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Effortlessly mix the dressing → See on Amazon
- OXO Good Grips Silicone Spatula — Scrape every last bit of dressing out of the bowl → See on Amazon
How to Make Easy Classic Macaroni Hawaiian Salad
- Cook and drain macaroni: Cook elbow macaroni according to package instructions. Drain and rinse under cold water to cool.
- Prepare dressing: In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine ingredients: In a separate bowl, combine cooled macaroni, ham, pineapple, celery, and red bell pepper. Pour dressing over and mix until well coated.
- Chill and serve: Cover and refrigerate for at least 2 hours to allow flavors to meld. Garnish with chopped green onions and a sprinkle of paprika before serving.
Cook's Tips for Perfect Easy Classic Macaroni Hawaiian Salad
- Common mistake and fix: Don't overcook the macaroni. It should have a slight bite to it. If it's too soft, it will absorb too much dressing and become mushy.
- Pro tip: For extra creaminess, you can substitute some of the mayonnaise with sour cream or Greek yogurt.
- Pro tip: Make it ahead: This salad keeps well in the fridge for up to 3 days. Just give it a good stir before serving.
Storing & Reheating Easy Classic Macaroni Hawaiian Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days Make-ahead tip: Can be made up to 1 day ahead
Freezing Easy Classic Macaroni Hawaiian Salad
Not suitable for freezing
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not necessary
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the dressing.
- Best substitution: Substitute the ham with cooked chicken or turkey for a different twist.
- Make-ahead: You can make this salad up to 1 day ahead. Just give it a good stir before serving.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If the dressing seems too thick, add a little more milk to reach your desired consistency.
Want to level up this recipe?
Pyrex Glass Mixing Bowl Set — Perfect for mixing the dressing and combining all ingredients → Check price on Amazon
Easy Classic Macaroni Hawaiian Salad
Ingredients
Main Ingredients
- Elbow macaroni
- Mayonnaise
- Milk
- Apple cider vinegar
- Sugar
- Salt
- Pepper
- Ham
- Pineapple chunks
- Celery
- Red bell pepper
Seasonings
- Salt
- Pepper
- Apple cider vinegar
- Sugar
Optional Toppings
- Chopped green onions
- Paprika for garnish
Instructions
- Cook and drain macaroni: Cook elbow macaroni according to package instructions. Drain and rinse under cold water to cool.
- Prepare dressing: In a large bowl, whisk together mayonnaise, milk, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine ingredients: In a separate bowl, combine cooled macaroni, ham, pineapple, celery, and red bell pepper. Pour dressing over and mix until well coated.
- Chill and serve: Cover and refrigerate for at least 2 hours to allow flavors to meld. Garnish with chopped green onions and a sprinkle of paprika before serving.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the dressing.
- Best substitution: Substitute the ham with cooked chicken or turkey for a different twist.
- Make-ahead: You can make this salad up to 1 day ahead. Just give it a good stir before serving.
- Scaling: This recipe can easily be doubled or halved to suit your needs.
- Troubleshooting: If the dressing seems too thick, add a little more milk to reach your desired consistency.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days
- Freezer: Not suitable for freezing
- Oven reheat: Not necessary
- Microwave reheat: Not necessary
- Make ahead: Can be made up to 1 day ahead
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 25g
- Carbs: 25g
- Fiber: 1g
- Sugar: 7g
- Sodium: 600mg
- Cholesterol: 45mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Classic Macaroni Hawaiian Salad FAQs
Yes, you can make it up to 1 day ahead. Just give it a good stir before serving.
You may have overcooked the macaroni or not used enough dressing. Always cook the macaroni al dente and adjust the dressing to your liking.
No, this salad does not freeze well due to the mayonnaise-based dressing.
No, this is a cold salad that's best made by mixing ingredients together.
Cooked chicken or turkey works well as a substitute for ham.
A Warm Final Note
I can’t wait for you to try Easy Classic Macaroni Hawaiian Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
