5 from 4 votes
Hawaiian Macaroni Salad
Auntie Ahulani’s Macaroni Salad for a Crowd
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

A classic authentic Hawaiian Macaroni Salad.  Note: After multiple testing and considerable feedback, this recipe will reliably feed 30 as part of a buffet or multi-course dinner.  Makes 110 ounces or 30 3.6 ounce servings.  An AlohaDreams.com recipe.

Course: Side Dish
Cuisine: American, Cooking for a Crowd
Servings: 30 servings
Author: Auntie Ahulani
Ingredients
For the macaroni
  • 1 pound elbow macaroni
  • 1 tablespoon salt
For the Dressing
  • 3 cups Hellman’s mayonnaise (or Best mayonnaise)
  • 1 small onion , diced (or 1/2 larger onion)
  • 1 pound imitation crab , chopped
  • 1 (10 ounce) package frozen peas , cooked
  • 2 stalks celery , chopped
  • 4 hard boiled eggs , chopped
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 3 green onions chopped
Instructions
  1. In a very large pot bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until soft, about 13 - 15 minutes (you don't want al dente pasta for this).  Drain pasta and return to pot.

  2. Meanwhile in a large bowl combine onions, crab, peas, celery, eggs, salt and pepper. Mix in the mayonnaise.

  3. Gently stir in the cooked and drained macaroni.
MAKE AHEAD NOTE:
  1. Can, and should, be made at least 4 hours in advance and preferably up to 1 day for the flavors to marry.  Cover and refrigerate.  Serve sprinkled with the chopped green onion.