Hawaiian Macaroni Salad: Gluten Free Fantastic

Joli Selten-Forbes | Joli Selten-Forbes

Kid-friendly, gluten and dairy free, this version of the classic Hawaiian Macaroni Salad is nutritious and delicious. We know you're gonna love it.

Hawaiian Macaroni Salad Photo
Go with the flow; easy breezy; hang loose; no problem-no trouble… these are some of the most popular Hawaiian sayings that encapsulate the ease of creating their most popular side dish, Hawaiian Macaroni Salad. 
Its origin is unknown, but it is cheap and easy, perfect for the beach lifestyle! It is also created to taste and based on the contents of your fridge and whims. No two cooks do it quite the same, but this Hawaiian Macaroni Salad is generally loved by all!
This recipe can be made so many different ways. I make a kid’s version and an adult version. My adult version has fresh herbs, salami, scallions and a can of dolphin-safe tuna, but this is the kind I tuck in my kid’s lunchbox. 
Hawaiians typically use large elbow macaroni noodles, cooked well-done and a ton of regular mayo, which, to me is bland and mushy and devoid of nutritional value. 
Macaroni salad is one my family’s famous recipes, and we eat it as a main dish, too, so this version has a larger presence on the plate and in your mouth than it might on the islands. Mine is colorful, with a touch of protein and raw veggies - a healthier, prettier version in my opinion! 
This recipe is gluten free because I use Vegenaise instead of mayo, and gluten free noodles cooked a touch al dente. (I prefer brown rice rotini or fusilli but any gluten-free noodle will do.) 
I’m a mom to a very picky eater who would live on macaroni alone if I let her. This way she gets a lunch item with protein and fiber as well. This is truly a recipe to satisfy the generations!
Headed to a potluck, party or barbecue? Take along Joli's gluten free Sweet and Sour Coleslaw Recipe too!

    15 Servings


  • 16 ounces gluten free fusilli pasta, or any gluten free 'shaped' pasta, boiled to package instructions
  • 1/2 cup reduced fat vegenaise
  • 12 baby carrots, organic, peeled and chopped
  • 1 egg, hard-boiled
  • garlic salt, to taste
  • black pepper, freshly ground and to taste
  • 1/4-3/4 sweet onion, to taste, finely chopped


  1. Boil noodles to desired doneness.
  2. While noodles are boiling, chop carrots, hard-boiled egg and onions and combine in a medium-sized bowl.
  3. Strain cooked noodles and cool in the the fridge for 5 minutes.
  4. Add Vegenaise and mix well.
  5. Add seasonings and mix well.


  • This recipe is a great addition to BBQ Chicken or on top of a green salad.
  • Also great for packed lunches, just make sure to refrigerate, as Vegenaise is perishable.


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Rating: 3.1 / 5.0 (8 Votes)
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About Joli

Joli is passionate about feeding people local to her in Los Angeles through her catering company, Mama Love Grub - especially food that's good for the soul and heart. That's why we're so glad to have her as a Gluten Free Fanatic!

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    Such a fun salad! Great to have in your arsenal for a last minute pot luck too.

    mamalovegrub.com @ Amber Bracegirdle

    Yes... it's a healthy version of a Superbowl party classic, too!!!