Hawaiian Macaroni Salad Recipe

Vibrant, creamy, and bursting with tropical flavors, this Hawaiian Macaroni Salad is the kind of dish you’ll want to whip up again and again, especially when time is tight and hunger is high. Ready in a flash with easy-to-find pantry staples, this salad is a delightful blend of tender chickpea macaroni, juicy pineapple tidbits, and a light, tangy dressing. Whether you need a crowd-pleasing side for a barbecue or a fresh main for a busy weeknight, this recipe brings a little sunshine to your table no island getaway required.

Ingredients You’ll Need

Gathering your ingredients is a breeze. Here’s what makes this salad truly shine:

• Chickpea Macaroni Noodles: For a boost of protein and fiber; use your favorite pasta if you prefer (this works with any small pasta shape).
• Pineapple Tidbits: Adds that must-have Hawaiian sweetness and juiciness.
• Red Bell Pepper: Brings a crunch and subtle sweetness that pairs beautifully with the pineapple.
• Celery: For a crisp, refreshing bite don’t skip it, trust me.
• Red Onion: Adds a pop of color and bite, mellowed as it chills in the salad.
• Green Onions: A milder, fresh onion flavor that brightens up every forkful.

Dressing

• Non-fat Greek Yogurt: The creamy base, keeping things lighter but every bit as delicious.
• Light Mayonnaise: For classic richness and a little tang; using light keeps things balanced.
• Apple Cider Vinegar: Lends a subtle acid that cuts the richness and brings everything together.
• Honey: Just enough sweetness to enhance that island vibe, without overpowering.
• Salt & Pepper: Essential for seasoning taste and adjust as you like.

Note: The pasta and veggies soak up the flavors, so don’t be shy with the seasoning!

Variations

This salad is made for customizing:

• Switch the Pasta: Use whole wheat, regular macaroni, or gluten-free varieties. The classic squiggly macaroni works, but shells or rotini are fun too!
• Fruit Forward: Try swapping pineapple for chopped mango or adding mandarin oranges for a citrusy note.
• Amp Up the Veggies: Toss in shredded carrots, snap peas, or chopped cucumber for extra color and crunch.
• Creamier Dressing: Want it ultra-creamy? Add another scoop of yogurt or mayonnaise.
• Make It Vegan: Go for a plant-based yogurt and mayo, plus maple syrup in place of honey.
• Add Protein: Sprinkle in shredded rotisserie chicken, diced ham, or cooked shrimp to make it a main dish.

How to Make Hawaiian Macaroni Salad

Here’s how to bring it all together no advanced skills needed, seriously.

Step 1: Cook the Pasta

Boil the macaroni following the package instructions until just al dente. Drain thoroughly, then fill the pot with cold water and give the pasta a good rinse to cool it down and stop it from cooking further. This keeps your noodles perfectly chewy, not mushy.

Step 2: Make the Dressing

In a small mixing bowl, combine non-fat Greek yogurt, light mayonnaise, apple cider vinegar, and honey. Stir until smooth and creamy, then season generously with salt and pepper.

Step 3: Combine Everything

In a large mixing bowl, add the cooled macaroni, pineapple tidbits, red bell pepper, celery, red onion, and green onions. Pour over the luscious yogurt dressing.

Step 4: Fold and Chill

Gently fold the dressing into the pasta and veggies, making sure everything is nicely coated be gentle, you want to keep those chunks intact. Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour. This rest is where the flavors really become friends.

Step 5: Serve and Enjoy

Give the salad a quick stir before serving. Taste and add a final sprinkle of salt and pepper if needed. For a little extra flair, garnish with more green onions, fresh chopped cilantro, or even a handful of shredded coconut.

Note: Chilling is key. Do not skip that step. It takes the taste from good to absolutely crave-worthy!

How to Serve

This salad steals the show at potlucks, picnics, or weeknight dinners. It’s right at home next to grilled chicken, burgers, pulled pork, or even a store-bought rotisserie chicken for a quick meal. For a true Hawaiian plate lunch vibe, serve alongside teriyaki meat, steamed rice, and a scoop of this creamy macaroni salad. Want to dress it up? Top with roasted nuts, more fresh herbs, or a squeeze of lime.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify as it sits, so leftovers are truly something to look forward to.

Freezing

Freezing isn’t recommended for this salad—the veggies lose their crunch, and the dressing can separate. It’s best enjoyed fresh from the fridge within a few days.

Reheating

No need to reheat! Hawaiian macaroni salad is served chilled or at room temperature. If it stiffens up in the fridge, simply mix in a splash of milk or yogurt to revive the creamy texture.

FAQs

Final Thoughts

This Hawaiian Macaroni Salad is a game-changer for busy weeknights or sunny gatherings, packing in bright, tropical flavors with almost zero effort. With its luscious dressing and cheerful mix of textures, it’s pure comfort in every bite without the usual heaviness. Give it a try, and you’ll see how easy and fun it is to bring a taste of the islands into your kitchen, no passport required!

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