Hawaiian Bros Pasta Salad Recipe
A creamy, sweet-tangy copycat of Hawaiian Bros macaroni salad, made with grated carrot and onion and rested overnight for that signature soft, dressing-soaked texture.
Servings: 8 servings
Calories: 310kcal
Ingredients
For the macaroni:
- 1 lb elbow macaroni
- Salted water, for boiling
For the dressing:
- 1 cup mayonnaise
- 1/4 cup whole milk
- 2 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
For the mix-ins:
- 1 cup grated carrot
- 1/3 cup grated onion, squeezed dry
- 2 tablespoon sliced green onion, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni about 2 minutes past the package's al dente time, until noticeably soft.
- Drain the macaroni and let it sit in the colander for 5 minutes, tossing once, until warm but no longer steaming.
- In a small bowl, whisk together the mayonnaise, milk, rice vinegar, sugar, salt, and pepper until smooth and glossy. Reserve about ⅓ of the dressing.
- Pour the remaining dressing over the warm macaroni and toss to coat evenly.
- Fold in the grated carrot and squeezed-dry grated onion until evenly distributed.
- Cover tightly and refrigerate for at least 8 hours, or overnight.
- Before serving, stir in the reserved dressing a spoonful at a time until creamy. Taste and add a pinch more salt if needed. Top with sliced green onion.
Notes
- Squeezing the grated onion dry before adding it prevents a watery dressing — this is the step most homemade versions skip.
- The salad will absorb dressing significantly overnight; always hold some dressing back to loosen it before serving rather than adding it all upfront.
- Store leftovers in an airtight container in the fridge for up to 4 days; do not freeze, as the mayo-based dressing separates when thawed.