Hawaiian Macaroni Salad with Tuna
This authentic Hawaiian macaroni salad with tuna is creamy, slightly sweet, and tangy—perfect for barbecues, potlucks, or plate lunch. Easy to customize and always a crowd-pleaser!
Servings 16
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!
Notes
Tips & Variations:
• Overcooking the pasta is key! That tender texture is what makes this salad authentically Hawaiian.
• Tuna optional – it’s still delicious without it.
• Customize it! Try adding peas, chopped celery, or hard-boiled eggs.
• Use Hellmann’s or Best Foods for the best flavor and authentic Hawaiian flavor!
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.