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A clear glass bowl filled with creamy macaroni salad containing diced carrots, peas, and red onions, a colorful interpretation of the Hawaiian pasta salad recipe.

Hawaiian Pasta Salad Recipe

Bitty
A deliciously creamy and refreshing Hawaiian Pasta Salad featuring tender macaroni, sweet pineapple, crisp bell peppers, and a tangy, slightly sweet dressing. Perfect for potlucks, BBQs, or a taste of the islands anytime!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Salad, Side Dish
Cuisine American, Hawaiian-Inspired
Servings 8
Calories 350 kcal

Equipment

  • Large pot (for cooking pasta)
  • Colander
  • Large mixing bowl
  • Whisk
  • Cutting Board
  • Sharp knife

Ingredients
  

For the Salad

  • 1 pound 450g elbow macaroni
  • 1 can 20 ounces / 567g pineapple tidbits or chunks in juice (drain, reserving 1/4 cup juice)
  • 1 large red bell pepper finely diced
  • 1 large green bell pepper finely diced
  • 1 cup carrots peeled and shredded or finely diced, about 2 medium
  • 1/2 cup sweet onion e.g., Maui, Vidalia, finely diced
  • 1/2 cup celery finely diced, optional for extra crunch
  • 1 cup cooked shredded chicken breast OR 1 cup small cooked shrimp, peeled and deveined (Optional Protein Boost - use one or omit)

For the Creamy Hawaiian Dressing

  • 1 1/2 to 2 cups good quality mayonnaise start with 1 1/2 cups, add more if needed
  • 1/4 cup reserved pineapple juice from the canned pineapple
  • 2 to 3 tablespoons apple cider vinegar start with 2 tbsp, adjust to taste
  • 2 to 4 tablespoons granulated sugar adjust to your preference for sweetness
  • 1/4 cup milk whole, 2%, or evaporated milk for extra richness - optional, for desired consistency
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Instructions
 

  • Cook Pasta: Cook elbow macaroni according to package directions in salted water until al dente. Do not overcook. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta. Drain very well again.
  • Prepare Vegetables & Pineapple: While pasta cooks, finely dice the red bell pepper, green bell pepper, and sweet onion. Shred or finely dice the carrots. If using, dice the celery. Ensure the pineapple is well-drained, reserving 1/4 cup of the juice. If adding optional protein, ensure it's cooked and shredded/prepared.
    A clear glass bowl of creamy macaroni salad with diced carrots, peas, and green onions, a refreshing example of the Hawaiian pasta salad recipe.
  • Make Dressing: In a very large mixing bowl (large enough to hold the entire salad), whisk together 1 1/2 cups mayonnaise, the 1/4 cup reserved pineapple juice, 2 tablespoons apple cider vinegar, 2 tablespoons sugar, optional milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust sweetness (more sugar), tanginess (more vinegar), or creaminess (more mayonnaise) as desired.
  • Combine: Add the cooled, well-drained pasta, drained pineapple, diced bell peppers, carrots, onion, celery (if using), and optional protein to the bowl with the dressing. Gently fold everything together until all ingredients are evenly coated.
    A plate of creamy macaroni salad with halved cherry tomatoes and fresh parsley, a variation of the Hawaiian pasta salad recipe.
  • Chill Crucial Step: Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 2-4 hours before serving. Overnight is even better to allow flavors to meld.
  • Serve: Before serving, give the salad a gentle stir. Taste one last time and adjust seasonings if needed (salt, pepper, or a touch more mayo if it seems too dry). Serve chilled.
    Creamy macaroni and cheese topped with crispy breadcrumbs and fresh parsley, a comforting take on the Hawaiian pasta salad recipe.

Notes

Flavor Meld: This salad tastes best when made ahead, allowing flavors to meld. Aim for at least 2-4 hours of chilling, or make it the day before.
Prevent Dryness: Pasta absorbs dressing over time. If the salad seems dry before serving, stir in a tablespoon or two of extra mayonnaise or a splash of milk or pineapple juice to refresh.
Customization: Feel free to add other finely diced vegetables like sweet corn or thawed green peas. For more ideas, see the main article.
Pasta Choice: Elbow macaroni is classic, but small shells or rotini also work well. Use gluten-free pasta for a GF version.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Keyword hawaiian pasta salad, macaroni salad, pineapple pasta salad