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Hawaiian macaroni salad served in a white serving dish with a blue rim.

Hawaiian Macaroni Salad

  • Author: Elizabeth Van Lierde
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 Servings 1x
  • Category: Side Dish
  • Method: No Bake
  • Cuisine: Hawaiian



1 lb (16oz) DeLallo Shelbows

½ yellow onion, grated

2 carrots, grated

2 ½ cups mayonnaise

⅓ cup sweet pickle relish

2 tsp apple cider vinegar

Freshly ground black pepper

5 green onions, thinly sliced

1 cup chopped ham cubes, optional

¾ cup chopped pineapple pieces, optional


  1. Bring a large stock pot with water to a rolling boil. Add a few tablespoons of kosher salt and boil shellbows for 10-12 minutes or until al dente. 
  2. Drain macaroni noodles and set aside. 
  3. In a large bowl combine cooked noodles, grated onion, carrots, 2 cups of mayonnaise, sweet pickle relish and pepper to taste. Cover the bowl and chill for 30 minutes. 
  4. Before serving, stir in remaining ½ cup of mayonnaise, and optional ham cubes or pineapple chunks. Taste test for salt and pepper and top with green onions.
  5. Serve chilled.

Keywords: side dish, bbq, tropical