This absolutely divine Macaroni Hawaiian Salad is the perfect dish for summer gatherings, potlucks, and family celebrations! Bursting with tropical flavors, crispy bacon, sweet pineapple, and creamy mayo-based dressing, this salad is a showstopper that always disappears first from the buffet table. I absolutely love how this recipe combines the comfort of classic macaroni salad with the bright, refreshing taste of the islands—it’s like taking a vacation with every single bite!
What makes this Hawaiian macaroni salad so special is the perfect balance of sweet and savory elements. The juicy pineapple chunks add natural sweetness and a burst of tropical flavor, while the crispy bacon provides that irresistible salty, smoky contrast. The tender macaroni pasta soaks up all the delicious creamy dressing, and the addition of crunchy macadamia nuts adds the most wonderful texture. If you’ve never made a macaroni salad before, don’t worry—this recipe is incredibly straightforward and foolproof!
I’ve been making this recipe for years, and I’ve perfected it to create the creamiest, most flavorful version possible. The secret is using quality ingredients and allowing the salad to chill thoroughly before serving, which lets all the flavors meld together beautifully. You can easily customize this recipe based on what you have on hand—try adding chickpeas for added protein, or swap out some of the mayo for a lighter dressing option.
This Hawaiian macaroni salad is perfect for meal prep because it actually tastes better the next day! It’s wonderful alongside grilled chicken, kalua pork, or even just as a standalone side dish. Whether you’re hosting a backyard luau, attending a summer potluck, or simply craving something delicious and different, this recipe will become your new go-to favorite. The combination of textures and flavors is absolutely addictive, and I guarantee your family will be asking for seconds!
According to Serious Eats, the key to an excellent macaroni salad is achieving the perfect ratio of pasta to dressing. I’ve done extensive testing to ensure this recipe hits that sweet spot every single time. The mayo-based dressing coats every piece of pasta beautifully without being heavy or overwhelming, and the fresh ingredients keep it feeling light and summery.
One of the best things about this recipe is how adaptable it is to different occasions and preferences. You can make it ahead of time, which makes it perfect for entertaining. Simply store it in an airtight container in the refrigerator for up to three days. If you prefer a lighter version, Bon Appétit suggests using Greek yogurt mixed with a little mayo for a tangier, less heavy dressing. You could also try adding fresh herbs like cilantro or mint for an extra pop of flavor!
I love serving this at Hawaiian-themed parties, but honestly, it’s delicious any time of year. The tropical vibes are perfect for winter gatherings too, when everyone needs a taste of warmth and sunshine. Pair it with creamy pasta dishes or lighter grilled proteins for a complete meal. The beauty of macaroni Hawaiian salad is that it works with virtually any main course!
This recipe makes approximately eight servings, making it ideal for family dinners or smaller gatherings. If you’re feeding a crowd, the recipe doubles beautifully—just multiply all the ingredients accordingly. The preparation time is minimal, and most of the work is simply combining ingredients and letting everything chill together.
One important tip: always cook your pasta just until al dente, then rinse it with cold water and drain it thoroughly before combining with the dressing. This prevents the pasta from becoming mushy and ensures each piece maintains its perfect texture throughout storage. The macadamia nuts should be added just before serving to keep them as crunchy as possible, though you can chop them a few hours ahead.
For those looking to explore similar pasta salad options, check out this delicious bacon carbonara recipe which offers similar savory elements in a different preparation style. You might also enjoy our heavy cream pasta recipe for more creamy pasta inspiration.
Whether this is your first time making Hawaiian macaroni salad or you’re a seasoned pro looking to try a new version, I’m confident you’ll absolutely love this recipe. The combination of ingredients creates something truly special—a dish that transports you to a tropical paradise with every delicious forkful. Let’s get cooking!
Ingredients
- 1 pound elbow macaroni pasta
- 8 slices bacon, chopped
- 1 cup fresh pineapple chunks (or canned pineapple in juice, drained)
- 3/4 cup macadamia nuts, roughly chopped
- 1/2 cup red bell pepper, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/4 cup red onion, finely minced
- 1 cup mayonnaise
- 1/4 cup pineapple juice (from canned pineapple or fresh)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- Green onions for garnish (optional)
Instructions
- Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni pasta and cook according to package directions until al dente, which is typically about 8-10 minutes.
- While the pasta cooks, prepare the bacon: place the chopped bacon in a large skillet over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and golden brown, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and cool slightly.
- Drain the cooked pasta thoroughly in a colander, then rinse it under cold running water for about 1 minute to stop the cooking process and cool it completely. Make sure to drain it very well to remove any excess water.
- In a small bowl, whisk together the mayonnaise, pineapple juice, apple cider vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until smooth and well combined. This creamy dressing is the heart of the salad, so taste it and adjust seasonings as needed.
- In a very large mixing bowl, combine the cooled pasta, cooked bacon, pineapple chunks, red bell pepper, green bell pepper, and red onion. Toss everything together gently to distribute the ingredients evenly throughout the pasta.
- Pour the prepared dressing over the pasta mixture and fold everything together gently but thoroughly, making sure every piece of pasta gets coated with the creamy dressing. Use a rubber spatula to help combine ingredients while being careful not to break the pasta.
- Taste the salad and adjust seasonings as needed with additional salt, pepper, or a splash of pineapple juice if you prefer it slightly more tropical.
- Cover the bowl with plastic wrap and refrigerate the macaroni Hawaiian salad for at least 2 hours, or preferably overnight, to allow the flavors to meld together beautifully and the salad to chill thoroughly.
- Just before serving, fold in the chopped macadamia nuts to keep them as crunchy as possible. If desired, sprinkle with fresh cilantro and sliced green onions for a pop of color and fresh flavor.
- Give the salad a gentle stir, then transfer to a serving bowl or platter. Serve chilled and enjoy!
Pro Tips
Pasta Perfection: Always use elbow macaroni for this recipe—the small shape holds the dressing beautifully and creates the perfect bite every single time. Cook it just until al dente; overcooked pasta will become mushy and fall apart when mixed with the dressing.
Pineapple Options: Fresh pineapple is wonderful, but canned pineapple works beautifully too! If using canned, be sure to drain it well and reserve the juice for the dressing. The juice adds wonderful tropical flavor to the mayo-based dressing.
Bacon Substitutions: Crispy bacon is traditional, but you can swap it for smoked ham if you prefer, or even leave it out entirely for a vegetarian version. The bacon adds essential smoky, salty flavor that really complements the sweet pineapple.
Nut Allergies: If macadamia nuts aren’t available or you have allergies, substitute with chopped cashews, pecans, or even toasted coconut flakes for a different but equally delicious texture and flavor profile.
Dressing Consistency: If your salad seems too dry after chilling, whisk together a little more mayo with pineapple juice and add it in gradually. If it seems too creamy, add a splash more vinegar to balance the flavors.
Vegetable Variations: Feel free to add diced cucumber, celery, or even fresh mango for additional texture and tropical flavor. Just make sure to add any watery vegetables close to serving time to prevent the salad from becoming soggy.
Serving Suggestions: This pairs beautifully with grilled chicken, kalua pork, teriyaki salmon, or Hawaiian-style meatballs. It’s also wonderful as a standalone side dish for any summer meal.
Storage Tips: Always store leftovers in an airtight container in the refrigerator. The salad keeps well for up to three days, making it perfect for meal prep. Stir gently before serving if any dressing has separated.