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Pioneer Woman Hawaiian Macaroni Salad

Pioneer Woman Hawaiian Macaroni Salad - recipe card
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This creamy, tangy Hawaiian macaroni salad is a beloved side dish inspired by the classic version from the Pioneer Woman. With perfectly cooked elbow macaroni tossed in a rich, sweet-and-savory dressing with pineapple, carrots, and onion, it’s a crowd-pleasing addition to any barbecue or luau. The dressing is intentionally a bit loose when first mixed so the pasta absorbs it as it chills, resulting in the ideal creamy, flavorful texture.

Ingredients

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  • 8 oz elbow macaroni (about 2 cups dry)
  • 1 tablespoon kosher salt (for pasta water)
  • 1/2 cup full-fat sour cream
  • 1/2 cup full-fat mayonnaise
  • 1/4 cup whole milk
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon ground black pepper
  • 1/4 cup finely diced yellow onion
  • 1/2 cup peeled and finely diced carrot
  • 1/2 cup drained crushed pineapple (from 8 oz can, juice reserved for dressing if needed)

Instructions

  1. Bring a large pot of water (about 4 quarts) to a boil over high heat. Add 1 tablespoon kosher salt—this seasons the pasta from within and ensures the salad isn’t bland.
  2. Add the elbow macaroni to the boiling water and cook according to package directions until al dente, usually 7-9 minutes. Stir occasionally to prevent sticking. Do not overcook—the pasta will continue to soften as it absorbs dressing.
  3. While the pasta cooks, whisk together the sour cream, mayonnaise, milk, apple cider vinegar, sugar, celery seed, and black pepper in a large mixing bowl. The dressing should be a bit thinner than you think you need—this is intentional.
  4. Drain the cooked pasta in a colander and rinse immediately under cold running water until completely cool. This stops the cooking process and prevents the pasta from becoming mushy. Shake well to remove excess water.
  5. Transfer the cooled macaroni to the bowl with the dressing. Add the finely diced onion, carrot, and crushed pineapple. The pineapple adds tropical sweetness and a juicy pop.
  6. Stir everything together gently with a rubber spatula until every piece of macaroni is coated with the dressing. The mixture will look overly saucy—that is exactly what you want, as the pasta will absorb much of it while chilling.
  7. Cover the bowl with plastic wrap or a tight-fitting lid and refrigerate for at least 1 hour, preferably 2-4 hours. During chilling, the pasta absorbs the dressing, the flavors meld, and the texture becomes creamy and cohesive.
  8. After chilling, remove from the refrigerator and give the salad a good stir. If it seems too thick, add a splash of milk (or reserved pineapple juice) a teaspoon at a time to loosen it. Taste and adjust with a pinch of salt or a little more vinegar if needed.
  9. Serve chilled as a side dish. Garnish with a sprinkle of paprika or a few pineapple chunks if desired. The salad will keep well in the refrigerator for up to 3 days.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. This salad does not freeze well due to the creamy dressing and fruit. Reheating is not recommended—serve cold. If making ahead, prepare the salad up to 24 hours in advance for the best flavor. Before serving, you may need to stir in a bit of milk or mayonnaise to refresh the creamy texture, as the pasta will absorb some liquid.

Nutrition

Keywords: Hawaiian macaroni salad, macaroni salad, Pioneer Woman recipe, creamy macaroni salad, tropical pasta salad, barbecue side dish, luau recipe, pineapple macaroni salad, easy macaroni salad, no mayo, no bacon

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-hawaiian-macaroni-salad/