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Hawaiian Macaroni Salad

This Hawaiian Macaroni Salad is the perfect dish for a potluck or summer barbecue! With the perfect mix of sweet and savory flavors!

Course Side Dish
Cuisine Hawaiian
Keyword fruit salad, pasta salad, sides


Pasta Salad

  • 1 lb Elbow Macaroni
  • 1/3 Cup Grated Carrots
  • 3-4 Stalks Celery chopped
  • 4 Scallions chopped


  • 1 Cup Vegan or Vegetarian Mayo
  • 1/2 Cup Unsweetened Almond or Regular Milk
  • 1 Tbs Vegan Worcestershire Sauce
  • 1 Tsp Dijon Mustard
  • 1 Tbs Brown Sugar
  • 1 Tbs Rice Vinegar

Optional Toppings

  • Hot Paprika


  1. Begin by cooking your pasta until it's al dente. Do not overcook the pasta, the last thing you want is a mushy pasta salad!! When done, drain the water and set aside.

  2. While the pasta is cooking, prep the vegetables and make the sauce.

  3. Grate your carrots (or use store-bought grated carrots). Chop your celery and scallions, and set aside.

  4. Make the sauce - whisk together all sauce ingredients until smooth and creamy.

  5. After pasta is done cooking, immediately toss with the sauce until all the pasta is evenly coated. Then, add in the vegetables and toss. Top with a sprinkling of hot paprika, if desired.

  6. Serve immediately or refrigerate until ready to serve.

  7. Enjoy!

Recipe Notes

This Hawaiian Macaroni Salad will keep in the refrigerator for 1-2 days.