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Hawaiian Plate Lunch Mac Salad

This recipe creates a classic Hawaiian-style macaroni salad, celebrated for its creamy, tender texture and tangy flavor. It features elbow macaroni, finely grated carrot, and scallions, all coated in a rich dressing of mayonnaise, milk, apple cider vinegar, and dill pickle brine. It's a quintessential side dish for Hawaiian plate lunches.
Print Recipe
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2312.9 kcal

Equipment

  • 1 Large Pot For cooking macaroni
  • 1 Colander For draining macaroni
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Bowl For combining ingredients and dressing

Ingredients
  

Main

  • 1 small carrot
  • 2 medium scallions
  • 8 ounces dried elbow macaroni about 1 2/3 cups
  • 1/4 small yellow onion
  • 1 cup mayonnaise preferably Best Foods or Hellman’s
  • 2 tablespoons milk
  • 1 tablespoon plus 1 teaspoon apple cider vinegar
  • 1 tablespoon plus 1 teaspoon dill pickle brine
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Finely grate the small carrot, thinly slice the scallions, and finely dice the yellow onion; set aside.
  • Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until very tender, not just al dente.
  • Drain the cooked macaroni thoroughly in a colander. Rinse briefly with cold water to stop cooking and cool slightly, then drain again very well.
  • In a large mixing bowl, combine the mayonnaise, milk, apple cider vinegar, dill pickle brine, kosher salt, granulated garlic, and black pepper. Whisk until smooth and well combined.
  • Add the cooled, drained macaroni, grated carrot, sliced scallions, and diced onion to the bowl with the dressing.
  • Gently fold all ingredients together until the macaroni and vegetables are evenly coated with the dressing.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to chill thoroughly.
  • Before serving, give the salad another good stir. Taste and adjust seasoning as needed, adding more salt, pepper, or a touch more vinegar/brine for tang if desired.
  • Serve chilled as a classic side dish for Hawaiian plate lunches, grilled meats, or picnics.

Notes

For an authentic Hawaiian mac salad, Best Foods or Hellman's mayonnaise is crucial for its distinct creamy and tangy profile. Cook the elbow macaroni beyond al dente, aiming for a very tender, almost mushy texture, which is characteristic of this dish. Thoroughly draining and rinsing the pasta with cold water after cooking prevents it from becoming overly sticky and helps it absorb the dressing better. Finely grating the carrot and dicing the onion ensures they integrate seamlessly without being crunchy. Chill the salad for at least 2 hours, or ideally overnight, to allow the flavors to fully meld and the macaroni to soak up the dressing, achieving the desired richness and moisture. Adjust seasoning just before serving.