This Hawaiian Pasta Salad is a sweet and tangy side dish easy to prep in about 20 minutes. It's the perfect make-ahead recipe that we gave a twist by adding pineapple bits. Serve it at picnics, barbecues, or any gathering!
Hawaiian Pasta Salad, also known as macaroni salad, is one of our favorite ways of preparing the classic noodle recipe. We first had this side dish at a neighbor's barbecue and immediately had to ask for the recipe. Now for several years, it's been in our recipe rotation for picnics and other large gatherings.
This macaroni salad has a simple tangy and slightly sweet dressing plus crunch from fresh veggies like bell pepper, celery, and carrots. We add pineapple tidbits as a twist on the classic recipe which usually has no pineapple.
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As a recipe that is from and commonly served in Hawaii, it's a comforting classic that pairs well with our slow cooker beef brisket, barbecue ribs or steak sandwich. Your friends and family will be coming back for seconds.
Table of Contents
Why You'll Love this Recipe
- Twist on classic Hawaiian macaroni salad. We add pineapple to this classic recipe for a fresh spin.
- Great to make in advance for any party. This is always on spring and summer menus at our house. We assemble it the day before and it's even better in flavor the next day.
- Customize to your liking. You can switch the noodle, add extra veggies, or even protein, like ham or chicken, if desired.
Ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Pasta: Use elbow, rotini, penne, fusilli, bowties, cellentani shapes in this salad.
- Half-and-half or whole milk: One of the creamy ingredients for the dressing.
- Mayonnaise or salad dressing: Base of the salad dressing.
- Apple cider vinegar: Adds a hint of tang to balance all of the flavors.
- Sugar or brown sugar: Just a hint of sugar adds the right amount of sweetness in every bite.
- Boiled Eggs: Contribute protein, a creamy texture, and richness to the salad.
- Red bell pepper: Adds veggie sweetness and great crunch.
- Cucumber: Contributes a refreshing vegetable flavor.
- Shredded carrots: We love using shredded carrots in this salad for the texture.
- Green onions: Gives a light hint of onion flavor.
- Celery: An essential pasta salad ingredient in our minds, adds lots of texture.
- Pineapple tidbits: Our twist on the classic recipe for a hint of fruity flavor.
Tools You'll Need
- Mixing Bowl
- Measuring Cups
- Spatula
- Measuring Cups and Spoons
- Cooling Rack (optional for eggs)
- Cutting Board
- Chef's Knife
- Large Stockpot
How to Make Hawaiian Pasta Salad
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, mix together mayonnaise or salad dressing, half-and-half, apple cider vinegar, sugar (if using), and seasoning salt or salt and pepper. Adjust to taste.
- To the bowl, add red bell pepper, cucumber, carrots, green onions, celery and pineapple tidbits.
- Add the pasta and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Give the salad another gentle toss before serving.
Expert Tips
- Boil the pasta to al dente. Look at the box instructions, this is a foolproof method to make sure your salad isn't mushy.
- Use canned pineapple or fresh. You can chop ripe fresh pineapple or simply drain a can of pineapple tidbits.
- Chill for at least an hour before enjoying. This helps the dressing to marinate the noodles with bold flavor.
- Add protein if desired. This pasta salad is delicious with ham or shredded chicken.
Storage and Make-Ahead
Store this pasta salad in an airtight container in the fridge for up to 3 days. We like to let it sit out for 30 minutes prior to serving to take the chill off. We don't recommend freezing this macaroni salad as it will change the texture.
Yes! This is a wonderful recipe to make in advance. You can even make it the night before entertaining and it will be rich in flavor the next day. It's also easy to transport to any party too.
What to Serve with Hawaiian Pasta Salad
There are so many delicious main courses as well as other side dishes to serve with this pasta salad with pineapple. Here are some of our classic pairings:
- Slow Cooker Barbecue Chicken Drumsticks
- Baked Macaroni and Cheese
- Crockpot Cornbread Pudding
- Apple Pie Baked Beans
Frequently Asked Questions
No, this is not a classic ingredient in the recipe. We add it as a twist since it gives a fun fruity tropical flavor.
It's said to originate in Hawaii and was inspired by European potato salad with local ingredients added.
It's not a part of the classic recipe, but chopped ham or shredded chicken are both great options.
More Easy Side Dishes
- No-Boil Broccoli Pasta Bake
- Cucumber and Strawberry Salad
- Spaghetti Pasta Salad
- Pimento Mac and Cheese
Hawaiian Pasta Salad (with Pineapple)
Ingredients
- 8 ounces pasta elbow, rotini, penne, fusilli, bowtie, cellentani
- ½ cup half-and-half or whole milk
- 1 cup mayonnaise or salad dressing
- 1 tablespoon apple cider vinegar
- 1 ½-2 tablespoons sugar or brown sugar optional
- seasoning salt or salt and black pepper amount as desired
- 6 large boiled eggs peeled and diced
- ½ cup diced red bell pepper
- ½ cup diced cucumber
- ½ cup shredded carrots
- ½ cup diced celery
- ¼ cup sliced green onions
- 2 cups pineapple tidbits fresh or drained from a can
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, mix together mayonnaise or salad dressing, half-and-half, apple cider vinegar, brown sugar (if using), and seasoning salt or salt and pepper. Adjust to taste.
- To the bowl, add boiled eggs red bell pepper, cucumber, carrots, green onions, celery and pineapple tidbits.
- Add the pasta and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Give the salad another gentle toss before serving.
Notes
Expert Tips
- Boil the pasta to al dente. Look at the box instructions, this is a foolproof method to make sure your salad isn't mushy.
- Use canned pineapple or fresh. You can chop ripe fresh pineapple or simply drain a can of pineapple tidbits.
- Chill for at least an hour before enjoying. This helps the dressing to marinate the noodles with bold flavor.
- Add protein if desired. This pasta salad is delicious with ham or shredded chicken.
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