Description
Hawaiian pasta salad is a vibrant, creamy dish that blends tropical ingredients like pineapple, carrots, and coconut with pasta and a tangy dressing. The result is a refreshing, colorful salad that’s perfect for summer gatherings, BBQs, or potlucks. With its sweet and savory flavors, this dish is a crowd-pleaser that pairs well with many meals.
Ingredients
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2 cups elbow macaroni
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1 cup mayonnaise
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2 tbsp apple cider vinegar
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1 tbsp sugar
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Salt and pepper, to taste
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1 cup grated carrot
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1/2 cup chopped celery
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2 green onions, chopped
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1 cup pineapple chunks (drained)
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Optional: diced chicken, tofu
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Optional: shredded coconut, mango
Instructions
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Cook the Pasta
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Boil the elbow macaroni according to package instructions. Drain and rinse with cold water to cool.
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Prepare the Dressing
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In a large bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Stir until smooth.
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Combine the Ingredients
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Add the cooled pasta to the dressing and toss to coat. Add grated carrot, chopped celery, and green onions. Stir again.
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Add Pineapple
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Drain the pineapple chunks and gently mix them into the salad.
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Chill
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Cover the salad and refrigerate for at least an hour, or overnight for better flavor blending.
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Serve
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Taste and adjust the seasoning if needed. Serve chilled.
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Notes
The salad tastes better if left to sit for a few hours or overnight to allow the flavors to mix.
You can make the salad vegan by swapping mayonnaise for a plant-based alternative.
For a gluten-free version, use gluten-free pasta.
Adding protein like chicken or tofu makes this a more filling dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side dish, Salad
- Method: No-cook
- Cuisine: Hawaiian