If you’ve ever ordered a plate lunch from a Hawaiian food truck, you already know the star of the tray isn’t always the meat. Tucked next to the teriyaki chicken or kalua pork is a scoop of Hawaiian macaroni salad—ultra-creamy, slightly tangy, and so comforting it somehow becomes the most memorable bite.
Food truck Hawaiian mac salad isn’t about fancy ingredients or crisp textures. It’s rich, soft, and unapologetically creamy. This humble side dish has roots in Hawaii’s plantation-era cooking and has since become a staple at food trucks, plate lunch spots, and backyard gatherings across the islands.
The good news? You can recreate that authentic food truck flavor at home with just a few simple steps.
What Makes Food Truck Hawaiian Mac Salad Different?
Unlike traditional macaroni salads, Hawaiian mac salad is intentionally overcooked just a bit. That softer pasta absorbs the dressing, creating a smooth, cohesive texture instead of a sharp bite. The dressing itself is mostly mayonnaise, lightly seasoned and balanced with vinegar for tang.
There’s no crunch overload here—just comfort, creaminess, and a nostalgic flavor that pairs perfectly with grilled or saucy meats.
Ingredients You’ll Need
To make classic Food Truck Hawaiian Mac Salad, gather:
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1 pound elbow macaroni
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2½ cups mayonnaise (preferably full-fat)
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¼ cup apple cider vinegar
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1 cup whole milk
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½ cup carrot, finely grated
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¼ cup onion, finely grated
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1 teaspoon sugar
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1½ teaspoons salt (adjust to taste)
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½ teaspoon black pepper
How to Make Food Truck Hawaiian Mac Salad
