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Hawaiian Macaroni Salad Recipe

Go with the flow; easy breezy; hang loose; no problem-no trouble… these are some of the most popular Hawaiian sayings that encapsulate the ease of creating their most popular side dish, Hawaiian Macaroni Salad. 

Its origin is unknown, but it is cheap and easy, perfect for the beach lifestyle! It is also created to taste and based on the contents of your fridge and whims. No two cooks do it quite the same, but this Hawaiian Macaroni Salad is generally loved by all!
This recipe can be made so many different ways. I make a kid’s version and an adult version. My adult version has fresh herbs, salami, scallions and a can of dolphin-safe tuna, but this is the kind I tuck in my kid’s lunchbox. 
Hawaiians typically use large elbow macaroni noodles, cooked well-done and a ton of regular mayo, which, to me is bland and mushy and devoid of nutritional value. 
Macaroni salad is one my family’s famous recipes, and we eat it as a main dish, too, so this version has a larger presence on the plate and in your mouth than it might on the islands. Mine is colorful, with a touch of protein and raw veggies – a healthier, prettier version in my opinion! 
This recipe is gluten free because I use Vegenaise instead of mayo, and gluten free noodles cooked a touch al dente. (I prefer brown rice rotini or fusilli but any gluten-free noodle will do.) 
I’m a mom to a very picky eater who would live on macaroni alone if I let her. This way she gets a lunch item with protein and fiber as well. This is truly a recipe to satisfy the generations!
Hawaiian Macaroni Salad Photo

Hawaiian Macaroni Salad Recipe

Joli Selten-Forbes
Hawaiian Macaroni Salad is gluten and dairy free. You’d never know it, though. It’s packed with flavor!
2.85 from 13 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Cuisine Gluten Free
Servings 15
Calories 166 kcal

Ingredients
  

  • 16 ounces Gluten Free Fusilli Pasta or any gluten free ‘shaped’ pasta, boiled to package instructions
  • 1/2 cup Reduced Fat Vegenaise
  • 12 carrots Baby Carrots organic, peeled and chopped
  • 1 Egg hard-boiled
  • Garlic Salt to taste
  • Black Pepper freshly ground and to taste
  • 1/4-3/4 Sweet Onion to taste, finely chopped

Instructions
 

  • Boil noodles to desired doneness.
  • While noodles are boiling, chop carrots, hard-boiled egg and onions and combine in a medium-sized bowl.
  • Strain cooked noodles and cool in the the fridge for 5 minutes.
  • Add Vegenaise and mix well.
  • Add seasonings and mix well.

Notes

  • This recipe is a great addition to BBQ Chicken or on top of a green salad.
  • Also great for packed lunches, just make sure to refrigerate, as Vegenaise is perishable.

Nutrition

Calories: 166kcalCarbohydrates: 29gProtein: 3gFat: 4gSodium: 108mgFiber: 2gSugar: 3g
Keyword Boiled, Dairy Free, Easy, Gluten Free, Party Food, Potlucks, Salads, Side Dishes
Tried this recipe?Let us know how it was!
Hawaiian Macaroni Salad Photo

Hawaiian Macaroni Salad Recipe

Joli Selten-Forbes
Hawaiian Macaroni Salad is gluten and dairy free. You’d never know it, though. It’s packed with flavor!
2.85 from 13 votes
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Cuisine Gluten Free
Servings 15
Calories 166 kcal

Ingredients
  

  • 16 ounces Gluten Free Fusilli Pasta or any gluten free ‘shaped’ pasta, boiled to package instructions
  • 1/2 cup Reduced Fat Vegenaise
  • 12 carrots Baby Carrots organic, peeled and chopped
  • 1 Egg hard-boiled
  • Garlic Salt to taste
  • Black Pepper freshly ground and to taste
  • 1/4-3/4 Sweet Onion to taste, finely chopped

Instructions
 

  • Boil noodles to desired doneness.
  • While noodles are boiling, chop carrots, hard-boiled egg and onions and combine in a medium-sized bowl.
  • Strain cooked noodles and cool in the the fridge for 5 minutes.
  • Add Vegenaise and mix well.
  • Add seasonings and mix well.

Notes

  • This recipe is a great addition to BBQ Chicken or on top of a green salad.
  • Also great for packed lunches, just make sure to refrigerate, as Vegenaise is perishable.

Nutrition

Calories: 166kcalCarbohydrates: 29gProtein: 3gFat: 4gSodium: 108mgFiber: 2gSugar: 3g
Keyword Boiled, Dairy Free, Easy, Gluten Free, Party Food, Potlucks, Salads, Side Dishes
Tried this recipe?Let us know how it was!
Recipe Rating