Hawaiian Macaroni Salad
Creamy, slightly sweet elbow pasta salad with a touch of pineapple and bright lime—a Hawaiian potluck classic that tastes even better the next day. Vegetarian, make-ahead friendly, and dangerously easy to eat.
- Total time
- 25 min
- Servings
- 6
- Calories
- 412
- Protein
- 8g
casualrefreshinghawaiianvegetarianvegetariancreamytenderpotluck
Ingredients
- 1 lb elbow pasta
- ¾ cup mayonnaise
- 1 cup pineapple, diced
- 1 cup carrots, shredded
- 1 whole lime (juiced)
- 1 pinch salt and pepper to taste
Instructions
- 1
Boil pasta in salted water until tender, about 8 minutes. Drain, rinse with cold water, and set aside to cool.
- 2
Whisk mayo and lime juice in a large bowl until smooth.
- 3
Add cooled pasta, pineapple, and carrots to the mayo mixture.
- 4
Fold gently until everything is coated. Season with salt and pepper.
- 5
Chill for at least 30 minutes before serving. Flavor improves overnight.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- whisk
- rubber spatula
- grater or food processor
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