Vegan Hawaiian Macaroni Salad Recipe
This vegan Hawaiian macaroni salad is a sweet, savory, and tangy side dish – the perfect make-ahead pasta 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!
Update Notes: I originally published this recipe in 2020, but updated it on 9/19/25 with new photos, FAQs, and improved instructions.
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
This vegan Hawaiian macaroni salad is a super sweet and fresh take on the classic macaroni salad. It’s creamy from the dressing, springy from the pasta, crunchy from grated onions and vibrant carrots.
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.
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
Additions and Substitutions
You can make this recipe with different types of vinegars – using apple cider vinegar or champagne vinegar would be great options.
You can also use other types of pasta. Instead of macaroni, use another small shaped pasta like ditalini, orzo, or small shells.
How To Make This Recipe
Step 1: Bring a large pot of salted water to a boil. Add the macaroni to the pot. Cook according to package directions, leaving the pasta in the boiling water for an extra few minutes to soften more. Drain and set aside in a separate bowl.
Step 2: To the warm macaroni, add the vinegar and give it a good stir. You want the vinegar to absorb into the warm pasta.
Step 3: Add 1.5 cups of the vegan mayonnaise (save the remaining half cup for the last step), sugar, salt, and black pepper. Stir well to combine.
Step 4: Add the grated carrot and grated onion directly into the mac salad.
Step 5: Cover, and refrigerate for at least 3 hours, until the dressing is absorbed by the pasta.
Step 6: Remove from the refrigerator, and stir in the remaining 1/2 cup vegan mayonnaise and the green onions. Serve cold, and enjoy.
- 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 and the noodles are cooked longer for a softer texture. It has carrots and onions, but few other vegetables.
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
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Our cookbook One Ingredient, Five Ways has tasty no-waste plant-based recipes for everyone
Vegan Hawaiian Mac Salad
Equipment
- Pot
Ingredients
- 1 (16 ounce) box macaroni noodles use gluten free if needed
- 2 tablespoons white vinegar
- 2 cups vegan mayonnaise
- 1 tablespoon sugar
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup sweet onion shredded
- 1 large carrots shredded
- 2 green onions sliced
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni to the pot. Cook according to package directions, leaving the pasta in the boiling water for an extra few minutes to soften more. Drain and set aside in a separate bowl.
- To the warm macaroni, add the vinegar and give it a good stir. You want the vinegar to absorb into the warm pasta.
- Add 1.5 cups of the vegan mayonnaise (save the remaining half cup for the last step), sugar, salt, and black pepper. Stir well to combine.
- Add the grated carrot and grated onion directly into the mac salad.
- Cover, and refrigerate for at least 3 hours, until the dressing is absorbed by the pasta.
- Remove from the refrigerator, and stir in the remaining 1/2 cup vegan mayonnaise and the green onions. Serve cold, and enjoy.
Notes
- 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
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Yum yum yum