Hawaiian Plate Lunch Macaroni Salad

Why You’ll Love This Recipe

• Classic plate-lunch flavor: ultra-creamy, gently tangy, and peppery.
• Foolproof texture: intentionally soft pasta absorbs dressing for that signature Hawaii-style bite.
• Make-ahead friendly: tastes even better after chilling.
• Simple pantry ingredients—comes together fast for weeknights or cookouts.

Grocery List

• Produce: 1 small yellow onion
• Dairy: Whole milk
• Pantry: Elbow macaroni, mayonnaise, apple cider vinegar, kosher salt, black pepper

Full Ingredients

For the Salad

• 1 lb (450 g) elbow macaroni
• 4–5 quarts water
• 2 tbsp kosher salt (for the pasta water)

For the Dressing and Seasoning

• 2 cups mayonnaise (Best Foods/Hellmann’s preferred)
• 1 cup whole milk, divided
• 2 tbsp apple cider vinegar (or white vinegar)
• 1/4 cup very finely grated yellow onion, with juices
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper, plus more to finish
• Optional to loosen after chilling: 1–2 tbsp additional milk

Step-by-Step Instructions

Step 1: Salt the water and cook the macaroni very soft

Bring 4–5 quarts of water to a rolling boil and season with 2 tablespoons kosher salt. Add the elbow macaroni and cook until very soft—about 11–12 minutes, 1–2 minutes past al dente. This extra softness is key to plate-lunch style; the pasta needs to readily absorb the dressing.

Step 2: Drain and season the hot pasta

Drain well (do not rinse). Immediately return the pasta to the pot and toss with 2 tablespoons vinegar, 1/2 cup whole milk, 1/4 cup very finely grated onion with its juices, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. The warm pasta will drink in these flavors.

Step 3: Cool briefly so the mayonnaise won’t separate

Let the seasoned pasta sit uncovered for 10 minutes to cool to warm (not hot). This prevents the mayonnaise from turning greasy while ensuring the pasta keeps absorbing liquid.

Step 4: Fold in mayonnaise and remaining milk

Add 2 cups mayonnaise and the remaining 1/2 cup milk. Fold gently until every elbow is glossy and coated. The mixture should look slightly looser than you want; it will thicken in the fridge.

Step 5: Chill until creamy and set

Cover and refrigerate at least 2 hours (overnight is even better). Chilling firms the texture and marries the flavors into that classic, lush creaminess.

Step 6: Finish and serve

Stir. If the salad seems thick, splash in 1–2 tablespoons milk to loosen. Taste and adjust salt and pepper. Serve cool, with an extra crack of black pepper on top. It’s perfect next to grilled teriyaki chicken, kalbi, or any backyard barbecue.

Pro Tips

• Go past al dente on purpose. Very soft pasta is authentic and absorbs more dressing.
• Toss hot pasta with vinegar and milk so flavor and moisture soak in from the start.
• Grate onion very finely and include its juices for even flavor without crunchy bits.
• It should look slightly too loose before chilling—refrigeration thickens it.
• Use full-fat mayonnaise for best texture; light versions can taste thin or sweet.

Variations

• Carrot-Crunch: Fold in 1/2 cup very finely shredded carrot for gentle sweetness and color.
• Deli-Style Tuna Mac: Mix in 1 (5 oz) can high-quality tuna, well drained, plus 2 tbsp finely minced celery.
• Kewpie & Pepper Kick: Swap 1/2 cup of the mayo for Kewpie mayo and add 1/2–1 tsp shichimi togarashi or extra coarse black pepper.

Storage & Make-Ahead

Refrigerate in an airtight container for up to 4 days. Stir before serving and add 1–2 tablespoons milk if it thickened. Keep chilled below 40°F; do not leave out for more than 2 hours (or 1 hour above 90°F). Not recommended for freezing.

Nutrition (per serving)

Approximate per side-dish serving (1 of 8): 580 calories; 41 g fat; 47 g carbohydrates; 10 g protein; 2 g fiber; 550 mg sodium. Estimates vary by brand and exact seasoning.