Hawaiian Macaroni Salad — The Side Dish That Shows Up Every Summer, Without Fail

I made ceviche — the summer tradition, the annual return of shrimp and lime and mango. The ceviche at both bakeries now — the recipe crossing the bridge the way all our recipes cross, completely, faithfully, tasting like home on both sides.

That’s the thing about summer traditions — they don’t arrive alone. The ceviche always brings its companions, and at our table, this Hawaiian Macaroni Salad has been the steadiest one, the dish that appears without anyone having to ask. It belongs to the same rhythm: cool, simple, made ahead, ready when the people are. If the ceviche is the celebration, the macaroni salad is the exhale — creamy and familiar, the kind of food that lets everyone settle in and just be together.

Hawaiian Macaroni Salad

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes + 1 hour chill | Servings: 8

Ingredients

• 2 cups dry elbow macaroni
• 2 cups mayonnaise
• 3 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/2 cup finely shredded carrots
• 1/4 cup celery, finely diced
• 3 green onions, thinly sliced
• 2 tablespoons whole milk, as needed to loosen

Instructions

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until just tender — do not overcook. Drain and rinse under cold running water until completely cool.
2. Make the dressing. In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
3. Dress while slightly warm. Add the drained macaroni to the bowl while still slightly warm (not hot). Toss with half the dressing so the pasta absorbs the flavor as it cools.
4. Add the mix-ins. Fold in the shredded carrots, diced celery, and sliced green onions. Pour in the remaining dressing and stir gently until everything is evenly coated.
5. Chill. Cover and refrigerate for at least 1 hour, or up to overnight. The salad will thicken as it sits.
6. Finish and serve. Before serving, stir in 1–2 tablespoons of milk if the salad seems too thick. Taste and adjust salt, pepper, or a splash more vinegar as needed. Serve cold.

Nutrition (per serving)

Calories: 390 | Protein: 5g | Fat: 29g | Carbs: 27g | Fiber: 1g | Sodium: 370mg