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+ servings
vegan hawaiian macaroni salad yogurt creamy

Hawaiian Mac Salad

Kelly Jensen
This hawaiian mac salad recipe is loaded with fresh pineapple & veggies make this creamy Hawaiian Mac Salad a total hit for a summer backyard BBQ side dish! Can easily be made vegan and gluten free!
5 from 4 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Pasta, Salad, Side Dish, Side Dish
Cuisine American, Hawaiian
Servings 8 people
Calories 225 kcal

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 mayonnaise use vegan mayo if needed
  • 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

  • This recipe is vegetarian as written.  For a vegan version use vegan mayo or dairy free yogurt, but you can absolutely make this with real dairy products if you aren't vegan or eating dairy free.
  • 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

Calories: 225kcalCarbohydrates: 9gProtein: 1gFat: 21gSaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 398mgPotassium: 117mgFiber: 1gSugar: 6gVitamin A: 2909IUVitamin C: 21mgCalcium: 14mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!