Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad has all the amazing island flavors that you love. A creamy pasta salad made with vegan mayo, oat milk, and crunchy carrots. Great for BBQs, lunch or dinner. It is super easy to make and a budget friendly meal which goes fantastic with everything.

I have to admit macaroni is one of my favorite pasta. It is a staple in my household and there isn’t a macaroni recipe I do not love.

Just think about my Macaroni Salad, the Hamburger Helper, Koshari, or the utterly delicious Creamy Mac and Cheese.

Besides this, I have also experienced cooking some Hawaiian Style Recipes, such as my simple and delicious Hawaiian Poke Bowl.

Here is what’s so great about this Hawaiian Macaroni Salad

Fast and inexpensive, you just know this has to be among my favorites. 

Simple ingredients like shredded carrots and celery create a great texture.

The Hawaiian Macaroni Salad comes with a creamy dressing made from vegan mayo and oat milk. Who doesn’t like a salad covered in that?

Meal prep: great for planning bigger batches you can make in advance. And as it sits, this easy pasta salad gets better, yum.

I’ll show you everything around with step by step pictures, so you have fun while you prepare.

What’s in this pasta salad dressing:

• Vegan mayo
• Oat milk
• Garlic powder
• Brown sugar

What you need for Hawaiian Macaroni Salad recipe:

• Macaroni
• Carrots, shredded
• Onions, shredded
• Celery
• Scallions
• Vinegar

How to make Hawaiian Macaroni Salad

First, prepare the dressing for the Hawaiian Macaroni Salad: in a bowl combine vegan mayo, oat milk, brown sugar, and garlic powder. Season the dressing with a pinch of salt and pepper, then set aside.

Cook macaroni three minutes longer than indicated in the package directions: they need to be really soft so they can absorb the dressing better.

Drain them, transfer them to a bowl and mix with the vinegar. Let them sit like this cooling down for about 10 minutes. In this time, the vinegar will get absorbed.

Next combine macaroni with carrots, onions, celery, and scallions. Mix in half of the dressing, cover and cool for another 10 minutes.

Finally add the remaining dressing, and season with a pinch salt and pepper. Let cool for another 5 minutes.

 

You can enjoy this Hawaiian pasta salad immediately or stick in the fridge for at least 2 hours more, covered with plastic wrap. If you do this, the flavors will become even more amazing.

Leftovers can be stored in an airtight container for around 5 days in the fridge, freezing is not recommend.

Tips and tricks

As I mentioned above, it is important to cook the macaroni extra soft, I would say add 3 minutes more cooking time to your pasta according the instructions.

Add the dressing half way in 2 batches, not everything at once this will make sure the salad will be really creamy. 

Allow the chilling time as in my instructions given, because it will make the best flavor.

Use a good quality vegan mayo, not fat reduced. You really want to use a full fat version.

This Hawaiian Macaroni Salad relies on its simple ingredients, so make sure to use the good stuff. Also use oat or cashew milk as it comes from the taste and richness so close to whole fat milk.

Other pasta recipes you need to try:

• Lemon Pasta
• Creamy Mushroom Pasta
• Million Dollar Spaghetti
• Gnocchi Soup
• Spinach Lasagna

If you give this Hawaiian Macaroni Salad a try, tag me on Instagram or Facebook with a tag and snap a picture.

Cheers, Florian.