Hawaiian Macaroni Salad with Tuna
Hawaiian Macaroni Salad with Tuna
A Creamy, Tangy, Island-Style Favorite
If you’ve ever enjoyed a traditional Hawaiian plate lunch, then you know the magic of Hawaiian macaroni salad. And you are also very lucky if you were able to experience that in Hawaii! Going there is on my bucket list. But until then I will enjoy making it at home. It is creamy, slightly sweet, tangy, and perfectly chilled. It brings balance to smoky grilled meats and fluffy white rice. Today I’m sharing my favorite version: Hawaiian macaroni salad with tuna. It’s easy, affordable, and always a hit at barbecues, potlucks, or even as a simple lunch on its own.
I’ve made many variations over the years, but this version with tuna is my personal favorite. The tuna adds a touch of protein and depth that transforms this from just a side to something you could honestly eat as a light meal all on its own. Despite the minimal ingredients, this salad is bursting with flavor—rich, creamy, just a little sweet and tangy, with that satisfying, tender pasta that melts in your mouth. It’s incredibly easy to make and even easier to customize.
And since pasta salad is one of my favorite food groups, I have plenty more for you to check out while you are here!
Dill Pickle Bacon Ranch Pasta Salad
Deviled Egg Macaroni Salad with Bacon
A Quick History of Hawaiian Mac Salad
Macaroni salad has been a fixture in Hawaii since the early 20th century, introduced through a blend of culinary influences—from American-style mayo salads to the diverse mix of cultures that make up Hawaiian cuisine. Over time, locals made it their own, giving it a distinct identity. Hawaiian mac salad is known for its soft, overcooked pasta, a generous amount of mayonnaise, and simple ingredients that pack a punch. It’s found everywhere—from food trucks and lunch counters to family potlucks.
Ingredients:
- 1 lb elbow macaroni
- Salted water (for boiling)
- 2 medium carrots, shredded
- 1/2 a yellow onion, grated
- 2 tbsp apple cider vinegar
- 2 cups Hellmann’s mayonnaise
- 1/4 cup milk
- 2 tbsp sugar
- Salt and pepper, to taste
- 1 (5 oz) can solid white albacore tuna in water, drained
- Sliced green onions, for garnish
Instructions:
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook it for three minutes longer than the package recommends. This step is essential—Hawaiian mac salad is known for its soft, tender noodles. Once the pasta is done, drain it and transfer to a large mixing bowl.
While the macaroni is still warm, stir in the shredded carrots, grated onion, and apple cider vinegar. Mix everything well so the flavors start to absorb. Then, let the mixture cool at room temperature for about 30–60 minutes, and refrigerate until completely chilled—at least 2 to 3 hours.
Meanwhile, in a separate bowl, whisk together the mayonnaise, milk, sugar, and a pinch of salt and pepper. Stir until the mixture is smooth and creamy. Use Hellmann’s or Best Foods for the best flavor and that authentic Hawaiian taste!
Once the macaroni is fully chilled, pour the dressing over the pasta and stir in the drained tuna. Mix everything thoroughly until it’s evenly coated and super creamy.
Lastly
Finally, top with sliced green onions before serving. This dish is best served cold, and it only gets better as it sits—so don’t be afraid to make it ahead of time.
The Perfect Pairing
Serve it with Huli Huli chicken and sticky white rice for a full island-style plate lunch. It’s great for BBQs, potlucks, or even make-ahead lunches. Everyone always asks for the recipe!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Hawaiian Macaroni Salad with Tuna
Ingredients
- 1 lb Elbow Macaroni
- Salted Water (for boiling the pasta)
- 2 Carrots, shredded
- 1/2 Yellow Onion, grated
- 2 tbsp Apple Cider Vinegar
- 2 Cups Hellman's Or Best Foods Mayonnaise
- 1/4 Cup Milk
- 2 tbsp Sugar
- Salt and Pepper to taste
- 1 (5 oz) Can of Solid White Albacore Tuna in Water, drained
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it for three minutes longer than the package recommends. Drain and transfer to a large mixing bowl.
- While the macaroni is still warm, stir in the shredded carrots, grated onion, and apple cider vinegar. Mix well. Let the mixture cool at room temp, then refrigerate until chilled (2–3 hours).
- In a separate bowl, whisk together the mayonnaise, milk, sugar, and salt and pepper until smooth.
- Pour the dressing over the chilled pasta and stir in the drained tuna. Mix until everything is well coated and creamy.
- Top with sliced green onions. Serve cold!
Would you please share the recipe for the rice and the chicken accompanied with this macaroni salad? I saw your video on TikTok and came here for the recipes, but I can’t find those recipes for the chicken and rice. They look so delicious!!??
I plan to soon! This week is looking a little hectic so hopefully by next week!
It isn’t the ingredients that make it Hawaiian. It is the origin. Contrary to popular belief, a dish does not have to contain pineapple to be considered Hawaiian. I explained all of this at the top of the post! 🙂