Vegan Hawaiian Mac Salad Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis vegan Hawaiian Mac Salad with pineapple is a sweet, savory, and tangy side dish – perfect for a summer cookout or BBQ! This crowd-pleaser appetizer is great to make ahead, and is ready in 20 minutes.
Loaded with pineapple, carrots, onions in a creamy dairy-free dressing, this is one mac salad that is perfect for summer. It goes great with any grilled protein, and is a simple and impressive summer appetizer or side dish to bring to a BBQ/
Want more great side dishes? Try our avocado black bean salad, sourdough panzanella, or our Thai quinoa salad with peanut dressing!
This creamy and tangy Hawaiian mac salad recipe is most excellent to serve for a BBQ or cookout – get major summer vibes all year long. Everyone in the family will absolutely love it. What’s better than a sweet and tangy salad that goes great with anything off the BBQ?
This Hawaiian Macaroni Salad is a super fun take on the classic summer side dish – it’s sweet, delicious, and so good! We love serving this up with a tasty grilled calzone or some plant-based sloppy joes.
This Vegan Hawaiian Mac Salad Recipe Is:
- Creamy
- Sweet
- Tangy
- Delicious
- Crunchy
- A fun summer side dish, the perfect crowd pleasing dish for your summer BBQ, potluck, or cookout
Adding pineapple for a little sweetness gives this delicious Hawaiian Macaroni Salad the perfect touch. I had originally cut this recipe out of a magazine years ago, and have been making it ever since with a few of my own touches.
This Hawaiian Macaroni salad is a super sweet and fresh take on the classic macaroni salad. The pineapple replaces the need for any sugar in the dressing. The fruit pairs so well with the crunchy veggies in the salad: fresh chopped celery, bright onions, and vibrant carrots.
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Elbow Macaroni Noodles: I use classic semolina elbow macaroni noodles, but you can also use this gluten free version if you avoid wheat, or use normal macaroni noodles if you can eat wheat.
- Celery
- Carrots
- Bell Pepper: If you don’t have fresh peppers, sweet roasted red peppers are a great substitute!
- Pineapple – use fresh if you have it or canned sliced pineapple chunks if you can’t find fresh. I like to stock up and keep canned pineapple in my pantry for those days when I want tropical flavors in my life.
- Onion
- Sweet Relish – to give this dish a little extra sweetness. I love classic sweet relish which has a nice crunch and a sweet and tangy flavor. It’s great in this salad (like a secret ingredient!) and also great to have on the table for burgers or hot dogs.
- Mayonnaise – you can use a vegan version if you prefer.
- Salt & Pepper
How To Make This Recipe
- Bring a large pot of salted water to a boil. Add the macaroni and cook to package directions. Rinse with cold water, drain, and set aside until cooled.
- In a large bowl add the cooled macaroni and the rest of the ingredients to the bowl. Stir well to combine. Taste for flavor and add any additional spices, salt, or pepper as needed.
- Refrigerate overnight in an airtight container. Remove from fridge right before serving.
Recipe FAQs
Classic Hawaiian macaroni salad is made with mayonnaise, but no vinegar, like traditional pasta salads. I also like adding a little pineapple for sweetness.
Store any leftover mac salad in an airtight container, and store for up to 3 days.
Yes – you can prep this salad a day before serving. Cover with plastic wrap and refrigerate overnight. Give the salad a good stir before serving.
Absolutely! Substitute traditional mayonnaise for a vegan or plant-based mayo and enjoy.
Dietary Modifications
- To make it gluten free use a certified gluten free pasta. Also, you can use any shape you’d like, I prefer the classic macaroni noodle, but a small shell pasta or ditalini will work just fine.
- For a vegan version, make sure you use a vegan mayonnaise.
More Favorite BBQ Side Dishes You’ll Love
- Vegan Tzatziki Pasta Salad
- Pot Luck Greek Salad with Homemade Vinaigrette
- Avocado Grapefruit Salad
- Coleslaw Pasta Salad
- Kidney Bean Salad: Copy Cat Recipe
Share This Macaroni Salad with Pineapple Recipe!
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Vegan Hawaiian Mac Salad
Ingredients
- 1 (16 ounce) box macaroni noodles use gluten free if needed
- 1 sweet onion diced
- 2 carrots shredded or spiralized
- 2 stalks celery chopped
- 1/2 bell pepper
- 1 cup pineapple chopped
- 1 cup vegan mayo
- 1/4 cup sweet relish
- 1/2 teaspoon Sea Salt
- Black Pepper
Instructions
- Cook macaroni noodles according to package instructions. Drain and set aside to cool.
- In a large bowl, combine the onion, carrots, celery, bell pepper, pineapple, mayo, relish, mustard, salt and pepper. Add the cool macaroni noodles and stir well to combine. Cover and refrigerate for at least an hour before serving… But overnight is best!
Notes
Dietary Modifications
- To make it gluten free use a certified gluten free pasta and other dressing ingredients (like mayonnaise). Also make sure any added ingredients like mayo or relish are certified gluten free.
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Yum yum yum