Macaroni Salad

Macaroni salad is a standard component of the typical Hawaiian plate lunch, served in every corner of the islands. It's heaped onto the plate alongside rice, meat of various kinds, and, sometimes, gravy.

Macaroni Salad

Serve this traditional pasta salad on lettuce leaves with a sprinkle of paprika for an eye-catching presentation. See the recipe for Macaroni Salad »Maxime Iattoni



½ lb. (about 2 cups) dry elbow macaroni
2½ cups mayonnaise
2 hard-cooked eggs, peeled and grated on the large holes of a box grater
2 tbsp. finely chopped white onion (about ¼ small onion)
1 small rib celery, finely chopped
Pinch sugar
Freshly ground black pepper
6 large leaves green leaf lettuce
1 tsp. sweet paprika


  1. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until tender, about 8 minutes. Drain macaroni and spread in a single layer on a sheet pan to let cool.

2. Transfer cooled macaroni to a large bowl. Add mayonnaise, eggs, onions, celery, sugar, and salt and pepper to taste. Stir well to combine. Cover and chill until ready to serve.

3. To serve, place a lettuce leaf on the center of each of 6 small plates. Top each leaf with a generous scoop of macaroni salad and sprinkle with paprika. Serve immediately.