Hawaiian Macaroni Salad (Vegan)

If you’ve ever ordered a lunch plate at a Hawaiian barbecue joint, you’ll know exactly how addictive Hawaiian Macaroni Salad can be. Though it requires only a few simple ingredients, this pasta salad is more than just the sum of its parts. Perfectly creamy, sweet, and a little tangy, this dish is a real crowd-pleaser at summer cookouts and the like.

Growing up, one of my favorite treats was a chicken katsu lunch plate from either L&L or Ono Hawaiian Barbecue. This combo holds so many fond memories for me! Nowadays when I’m craving it, I make my own vegan version with Crispy Tofu Katsu, fresh steamed white rice, and a side of this delicious Hawaiian Macaroni Salad.

Ingredients for Vegan Hawaiian Mac Salad

• Dry elbow macaroni. Or feel free to use another small pasta shape, such as fusilli, farfalle, rotini or cavatappi.
• Apple cider vinegar. This adds just the right amount of acidity. Other pasta salads call for ingredients like mustard or red wine vinegar to add that pungency, but apple cider vinegar works best in this recipe because it adds just a touch of extra sweetness but not too much other flavor. Hawaiian macaroni salad is meant to have quite a simple flavor profile.
• Carrot. Finely shredded, this adds a little bit of sweetness and distinctive color.
• Onion. Use a box grater to grate it (or give it a fine dice) to avoid biting into any large chunks.
• Sugar. A little hint of sweetness is part of what sets Hawaiian style macaroni salad apart from others. Don’t skip this if you want the most authentic flavor.
• Milk of choice. My secret ingredient for extra creamy vegan macaroni salad. The pasta absorbs the milk and becomes the perfect texture as it chills. Use a plain and unsweetened (or very minimally sweetened) dairy free variety. Personally I like to use oat milk for this recipe.
• Vegan mayonnaise. Make sure it’s a brand you really like, because the flavor is prominent in this recipe. Traditionalists will say that the Hellman’s or Best Foods mayo is the only suitable option, but personally I don’t like their vegan mayo. My personal go-to is the Follow Your Heart Vegenaise. This will just come down to personal preference.
• Salt and black pepper. To preference.

How to Make This Hawaiian Macaroni Salad Recipe

1. Cook the pasta. Make sure to salt your water generously, then follow the package directions to cook your pasta till al dente. You may need to add a few extra minutes if you’re cooking at elevation.
2. Grate the onion and carrot. I use a box grater, shredding the carrot on the fine side and the onion on the medium side. Feel free to dice them up if you prefer. Personally I don’t like too much crunch in my Hawaiian macaroni salad, and grating everything helps it all blend together nicely.
3. Mix the dressing. Add the onion and carrot to a large mixing bowl along with mayo, apple cider vinegar, sugar, granulated garlic, plant milk, and plenty of fresh cracked black pepper. Whisk it all together.
4. Add the cooked pasta. When the pasta is al dente, drain it and give it a quick rinse with cool water. It’s ok if there is still some residual heat. Add it to the bowl with the dressing and toss to coat.
5. Let it chill. At first the pasta salad will seem to be on the wet side. Don’t panic! Cover the pasta salad and allow it to chill for at least 2 hours (more is better). The macaroni will absorb the dressing as it chills and the pasta will take on the perfect texture — tender and creamy but not mushy.

Sarah’s Recipe Notes

• Let it chill! Seriously, a non-negotiable for this recipe. Let it chill for at least 2 hours — overnight is even better. The pasta starts out al dente, and the dressing will seem too runny. Over the course of a few hours the dressing will fully absorb, giving you the creamiest and most satisfying texture. The flavors also need some time to meld.
• Soak your onions. If you’re very sensitive to the flavor of raw onion, try soaking it in ice water (after grating or mincing it) for 5-10 minutes while you prepare the other ingredients. Then drain the onions out in a fine mesh sieve, gently pat them dry with a paper towel or clean kitchen towel, and incorporate them. This mellows out that raw bite.
• Salt the pasta water. Make sure you’re boiling your pasta in generously salted water, so the pasta has a chance to absorb the salt while cooking!

Serving Suggestions

This simple pasta salad is a must-have side whenever I make my Crispy Tofu Katsu. I usually add a scoop of white rice on the side, just to replicate the authentic Hawaiian plate lunches from L&L or Ono Hawaiian Barbecue. Normally I wouldn’t cook pasta and rice for the same meal, but I make an exception in this case for the sake of tradition!

But you can also enjoy this vegan Hawaiian Macaroni Salad as a side for any summer meal. It’s a simple and delicious addition to any backyard summer cookout spread. It’s especially great if you’re hosting, because the recipe comes together without much fuss so you can focus on the rest of your menu.

Substitutions & Variations

• Gluten-free. My favorite gluten-free pasta options are the brown rice pasta by Tinkyada or Jovial. They have a good texture that isn’t overly mushy or starchy. You can also try a lentil or chickpea-based pasta like the ones by Banza, but those aren’t my personal preference.
• Oil-free. People often ask for lower-fat or oil-free options and unfortunately that’s just not an option for this recipe. So much of the flavor hinges on the mayonnaise dressing — that’s what makes it taste like the classic macaroni salad from a Hawaiian barbecue joint! If you’re concerned about the oils in store-bought mayonnaise, you can always make your own mayo so you can use a high-quality oil such as avocado or light olive oil.

Storage

Refrigerator: Vegan Hawaiian macaroni salad can be refrigerated in an airtight container for up to 5 days. I think it’s best enjoyed within the first 3 days for the freshest flavor. Mayo-based salads tend to get a little weepy in the fridge once they sit for too long.

Freezer: In my experience, mayo-based pasta salads in general do not freeze well! Mayonnaise is an emulsion, and separation tends to occur when it’s frozen and defrosted. I can’t guarantee that the texture or flavor will be ideal if you do this.