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–+ servings
Close up of creamy pasta salad with ham, pineapple, grated carrot, celery and greenn onion.
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5 from 1 vote

Hawaiian Macaroni Salad

A creamy, sweet and tangy twist on traditional pasta salad.
Prep Time20 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Course: Salad
Cuisine: American
Servings: 8 servings
Calories: 502kcal
Author: Carolyn Hetke

Ingredients

  • 1 lb macaroni or other small pasta
  • ½ cup cider vinegar
  • 2 cups whole milk divided 1 ½ + ½
  • 2 cups mayonnaise divided 1 + 1
  • 1 Tbsp brown sugar
  • 8 green onions, sliced or 1 medium sweet onion, diced finely
  • 2 carrots peeled and grated
  • celery ribs sliced finely
  • 16 oz Black Forest ham (optiona) or other cured ham, cubed
  • 19 oz can pineapple pieces (optional) well drained
  • ½ teaspoon salt
  • 2 teaspoon pepper

Instructions

  • Whisk 1 ½ cups milk, 1 cup mayonnaise, sugar ½ teaspoon salt, 2 tsps pepper in a bowl. Set aside. Reserve the other ½ cup of milk and 1 cup of mayo to mix separately just before serving.
  • Bring 4 quarts of water and 1 Tbsps salt to a boil in a large Dutch oven. Cook pasta until well cooked and soft - about 15 minutes.
  • Drain pasta and return to pot. Pour the vinegar over the hot noodles and stir till it is absorbed. Transfer pasta to a large bowl and allow to cool about 10 minutes. Pour the whisked dressing over the warm salad and stir until pasta is well coated. Cool completely.
  • Add the onion, carrot, celery and ham/pineapple if using. Whisk the reserved dressing ingredients and stir in to salad. Refridgerate one hour to allow flavour to mix or up to 2 days.
  • Serve.

Nutrition

Calories: 502kcal | Carbohydrates: 67g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 1238mg | Potassium: 585mg | Fiber: 4g | Sugar: 21g | Vitamin A: 2846IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 2mg