Hawaiian Macaroni Salad Recipe

Joli Selten-Forbes | Joli Selten-Forbes Updated

Hawaiian Macaroni Salad is gluten and dairy free. You'd never know it, though. It's packed with flavor!

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!

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Hawaiian Macaroni Salad Recipe

    15 Servings

Ingredients

  • 16 ounces Gluten Free Fusilli Pasta, or any gluten free 'shaped' pasta, boiled to package instructions
  • 1/2 cup Reduced Fat Vegenaise
  • 12 carrots 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

Directions

  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.

Notes

  • 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.

Published:
Modified:
Author:
Cooking Method:
Boiled
Cuisine:
Gluten Free
Category:
Salads
Tags:
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Related Recipes:
Gluten Free Recipes, Dairy Free Recipes, Easy Recipes, Salad Recipes, Side Dish Recipes, Potluck Recipes, Party Food Recipes, Boiled Recipes
Recipe Yields:
8 full servings or 15 half servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Joli Selten-Forbes
Recipe Yields: 8 full servings or 15 half servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Nutrition Facts

Servings Per Recipe 15

Amount Per Serving
Calories from Fat 33
Calories 166

% Daily Value*
6%
Total Fat 4g
0%
  Saturated Fat 0g
5%
Sodium 108mg
10%
Total Carbohydrate 29g
2%
  Dietary Fiber 2g
  Sugars 3g
5%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Joli Selten-Forbes

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!