Hawaiian Macaroni Salad

Put the flavor of Ono  into this backyard barbecue and cookout favorite-  Hawaiian macaroni  salad with the edge of the Pacific Rim.
Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

 Sue Lau | Palatable Pastime

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Hawaiian Macaroni Salad is my recipe of the day. Please note  that this is not the authentic potato salad, but one that  is  Hawaiian flavored (if that is important to you). The authentic one  is very plain. I do have a recipe for that and will post when I get time.

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Hawaiian Macaroni Salad

Give your food the flavor of “Ono” (Hawaiian for good tasting & delicious!) at your next barbecue, picnic or cookout with this delicious variation on traditional macaroni salad.

It’s after Easter and of course I still had a little ham! As well, pineapples suddenly seem to be very inexpensive at the marketplace. Ideas began to spring to use these together to make a nice prepped salad, which I like to have at least one of at all times during warmer weather, be it macaroni salad, potato salad, slaw or other more exotic chilled salads. I find they come in very handy as an extra side for dinner, make easy work of lunch when paired with a sandwich, and of course, a cold salad is always welcome at any family barbecue. Just remember to keep the salads with mayo and eggs chilled when setting on a table or buffet. One easy idea is to nest a slightly larger bowl with the salad over a slightly smaller bowl filled with ice, stacked together. Just make sure your top bowl won’t sink into melting ice.

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Hawaiian Macaroni Salad

Hawaiian Macaroni Salad

Sue Lau
!click stars to rate this recipe!
4.67 from 9 votes
Prep Time 15 minutes
Cook Time 12 minutes
Chill 2 hours
Course Salads
Cuisine United States
Servings 6
Calories 258 kcal


  • 4 ounces uncooked macaroni
  • 4 ounces smoked ham diced
  • 1-1/2 ounces mild cheddar cheese diced
  • 1 cup diced fresh pineapple
  • 1/2 cup diced pimientos
  • 1/2 cup diced red onion
  • 1/2 cup diced celery
  • 1/2 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon ginger paste
  • 1 teaspoon Dijon mustard
  • salt and black pepper to taste


  • Cook macaroni according to package directions then rinse and drain.
  • Stir together remaining ingredients with cooked macaroni and refrigerate several hours before serving for best flavor.


Calories: 258kcalCarbohydrates: 22gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 19mgSodium: 425mgPotassium: 203mgFiber: 2gSugar: 6gVitamin A: 576IUVitamin C: 31mgCalcium: 36mgIron: 1mg
Keyword Hawaiian
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Hawaiian Macaroni Salad

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This post has been updated from 4.23.14 to  refresh the  content and update the recipe card.

9 responses

  1. LOVED this, in capitals LOL So good, I made it with gluten free elbow macaronis. I’l be making this again, it’s too good. Thanks for sharing! Made it for the For Your Consideration Game.

  2. I love this! It is one of my features at Treasure Box Tuesday tonight! Thank you for linking up with us! 🙂

  3. Pingback: Pineapple and Butternut Macaroni Salad – Palatable Pastime Palatable Pastime - Proud Cook

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