Rainbow Drive-in Hawaiian Mac Salad Recipe

Summer is here, and I’m so happy to enjoy the warm weather and outdoor cooking!

One thing I always look forward to making is my favorite Rainbow Drive-In Hawaiian Mac Salad Recipe. This creamy and tasty macaroni salad is something we love at home—even on rainy or cloudy days.

It’s a simple dish, but it tastes so good. You just need cooked macaroni, creamy mayo, some chopped carrots, and green onions. That’s it!

Follow the easy steps below, and you can bring a little bit of copycat Hawaii right into your kitchen.

Why is Hawaiian Mac Salad popular with plate lunches?

Hawaiian mac salad is a must-have in plate lunches. It’s creamy, a little tangy, and goes great with rich foods like kalua pork or loco moco.

This salad helps cool things down when the rest of the meal is heavy. Plus, it’s cheap to make, so it’s perfect when you want something tasty without spending too much.

People in Hawaii love it, and now it’s a favorite all over because it’s simple, filling, and just really good with almost anything.

What Are the Ingredients for Rainbow Drive-In Hawaiian Mac Salad?

• Elbow Macaroni (1 pound): This is the star! Elbow macaroni is small and curvy, so it holds the dressing really well. I cook it super soft—not hard or chewy—because that’s how they do it in Hawaii. It makes the salad feel smooth and cozy.
• Mayonnaise (2 cups): This makes the salad creamy and rich. I use a good kind like Hellmann’s or Best Foods because it tastes better.
• Whole Milk (2 cups): Milk thins out the mayonnaise so it’s not too thick. I stick with whole milk because it keeps things creamy without being runny. Low-fat milk doesn’t work as well here.
• Brown Sugar (1 tablespoon): Just a little bit of brown sugar adds a sweet touch. It helps balance the vinegar’s tang and makes the carrots taste even better. You won’t taste “sugar”—just a nice hint.
• Black Pepper (2 teaspoons): Fresh black pepper gives a tiny kick and makes the flavor deeper. I grind it myself because it’s stronger that way. It’s simple but important!
• Salt (1/2 teaspoon): Salt wakes up all the tastes. I add just enough, but you can tweak it later if you want more. It’s a must for good flavor.
• Cider Vinegar (1/2 cup): This adds a zingy taste that cuts through the creaminess. I mix it into the warm pasta so it soaks in—it’s a big part of what makes this salad special.
• Carrot (1 medium): I grate one medium carrot for sweetness and a little crunch. It also makes the salad look pretty with its orange color. It’s a classic Hawaiian touch.
• Scallions (4): These are green onions! I slice them thin for a mild onion flavor and some freshness. They add green specks that look nice in the bowl.
• Celery (1 large rib): I chop this fine for extra crunch and a fresh taste. It’s not too strong but adds a cool texture that works with the soft pasta.

Flexible add-in

1. If you’re out of elbow macaroni, small shells, ditalini, or even broken spaghetti work just fine. Just make sure to cook them until soft.
2. No Best Foods or Hellmann’s mayo? You can use Duke’s or any real mayonnaise. Just skip Miracle Whip—it’s a bit too sweet for this salad.
3. If you’re missing whole milk, heavy cream can work. Just use a little less (about 1¾ cups) since it’s thicker.
4. No apple cider vinegar? White vinegar or rice vinegar will still give you that nice tangy kick.
5. If you don’t have scallions, a little grated sweet onion works. And if you’re out of celery, try some chopped cucumber for crunch.

Kitchen Equipment Needed

• Large Pot: For boiling the macaroni. A 6-quart pot works great.
• Colander: To drain the pasta after cooking.
• Large Mixing Bowl: For combining the pasta, dressing, and veggies.
• Whisk: To mix the dressing smoothly. A fork works if you don’t have one.
• Spatula or Wooden Spoon: For stirring everything together.
• Grater: To shred the carrot. A box grater is perfect.
• Knife and Cutting Board: For chopping celery and scallions.
• Measuring Cups and Spoons: To get the amounts just right.
• Refrigerator: To chill the salad before serving.

How To Make Rainbow Drive-In Hawaiian Mac Salad

Step 1 | Boil the Pasta

Fill a large pot with 4 quarts of water and bring it to a boil over high heat. Add 1 tablespoon of salt to season the water. Stir in 1 pound of elbow macaroni and cook for 15 minutes, stirring occasionally. You want the pasta to be very soft—not al dente.

Step 2 | Drain and Cool

Pour the cooked pasta into a colander to drain. Rinse it under cold running water to stop the cooking and cool it down. Let it sit in the colander for about 10 minutes to drain well. Gently shake the colander to remove any excess water.

Step 3 | Add Vinegar

Transfer the cooled pasta to a large mixing bowl. Pour in ½ cup of apple cider vinegar. Stir gently until the pasta absorbs the vinegar. Let it sit while you prepare the dressing.

Step 4 | Make the Dressing

In a separate bowl, whisk together 2 cups of whole milk, 2 cups of mayonnaise, 1 tablespoon of brown sugar, 2 teaspoons of black pepper, and ½ teaspoon of salt. Whisk until smooth and creamy. Scoop out 1 cup of the dressing and place it in the fridge—you’ll add it later before serving.

Step 5 | Prep the Veggies

Grate 1 medium carrot using a box grater. Finely chop 1 large celery rib. Thinly slice 4 scallions, using both the white and green parts. Place the prepped vegetables in a small bowl and set aside.

Step 6 | Mix It Up

Check to make sure the pasta is completely cool. Pour the dressing (except the reserved 1 cup) over the pasta. Add the grated carrot, chopped celery, and sliced scallions. Gently stir with a spatula or wooden spoon until everything is well mixed and coated.

Step 7 | Chill the Salad

Cover the bowl with plastic wrap or a lid. Place it in the fridge and chill for at least 1 hour to let the flavors blend.

Step 8 | Add Final Dressing

Before serving, take the salad out of the fridge. Stir in the reserved 1 cup of dressing to make it extra creamy. Taste and add a little more black pepper if desired. You likely won’t need any extra salt.

Step 9 | Serve It

Scoop the finished mac salad into a serving bowl. Serve it cold for the best flavor. It pairs perfectly with a Hawaiian plate lunch or your favorite BBQ dishes.

Mac Salad Perfection Tips

1. Overcook the Pasta: Don’t be afraid to cook the macaroni longer than usual. Soft pasta is key to that Hawaiian texture.
2. Cool the Pasta Completely: Make sure the pasta is cool before adding the dressing. Warm pasta can make the salad greasy.
3. Use Real Mayo: Stick with Best Foods or Hellmann’s for the true flavor. Other brands might not taste right.
4. Stir Before Serving: Always give it a good mix to keep it creamy, especially if it’s been sitting.

What to Serve With Hawaiian Macaroni Salad

I like to serve rainbow drive-in hawaiian mac salad recipe with meals that are easy and tasty. It goes really well with grilled chicken, fried fish, or even a simple burger. Sometimes, I enjoy it alone when I want something cool, creamy, and filling. The soft noodles and tangy flavor make it a good match with salty or smoky foods.

In Hawaii, people often eat it with plate lunches—things like BBQ pork or teriyaki beef. You can also have it with roasted veggies or pack it up for a picnic. It’s one of those sides that works with almost anything.

Make Ahead

One of the best things about this salad is you can make it ahead of time. I usually make it the night before I want to serve it. This lets the flavors blend and makes the salad taste even better.

If you want, you can prepare the pasta and veggies early, then mix everything together. Just remember to save some dressing to stir in right before you serve. That way, the salad stays creamy and fresh.

Storage and Reheating Tips

If you have leftovers, keep them in a covered bowl in the fridge. The salad will stay good for up to three days. It might get a little thick as it sits, so just stir in a splash of milk or a spoonful of mayo to loosen it up.

I don’t reheat this salad-it’s best served cold or at room temperature. If you’re packing it for lunch, keep it in a cool bag with an ice pack.

Rainbow Drive-In Hawaiian Mac Salad Recipe FAQs

1. Can I add other vegetables?

Yes, you can add more veggies like peas or red bell pepper for extra color and crunch. Just keep the amounts small so the salad stays creamy.

2. What if my salad is too thick?

If the salad gets thick after sitting in the fridge, stir in a little milk or more mayo to make it creamy again.

3. Can I add protein to Hawaiian Mac Salad?

Yes, you can enhance Hawaiian Mac Salad with proteins like diced ham, tuna, or shredded chicken for a heartier dish. These additions complement the creamy dressing without overpowering the salad’s flavor. Add about 1 cup of protein, ensuring it’s finely chopped to blend well. Adjust seasoning to maintain the salad’s balanced taste.

4. Can I serve Hawaiian Mac Salad warm?

Hawaiian Mac Salad is traditionally served cold to enhance its creamy texture and allow flavors to meld. Serving it warm is not recommended, as the dressing may become greasy, and the pasta’s soft texture could feel mushy.

5. How do I prevent Hawaiian Mac Salad from becoming watery?

To prevent Hawaiian Mac Salad from becoming watery, ensure the pasta is well-drained and cooled before adding the dressing. Use whole milk instead of low-fat to maintain thickness. Store in an airtight container to avoid moisture buildup.

My Final Thoughts

I hope you give this Rainbow Drive-In Hawaiian mac salad recipe a try. It’s super easy to make, creamy, and full of flavor. It reminds me of a warm, sunny day in Hawaii! You can serve it at a family barbecue or even with a simple dinner at home. Everyone will love it.

If you try this recipe, don’t forget to leave a ⭐ rating and a little review. I’d love to know how it turned out for you!