Usually an obligatory element of the Hawaiian plate lunch, macaroni salad is a slightly tangy, sweet, cold salad consisting of overcooked elbow macaroni pasta dressed with milk-thinned mayonnaise. The pasta must be overcooked as it helps absorb the dressing.

Some sources say that the earliest recipe for macaroni salad was published in 1962, and the dish gained popularity in the early 1980s as a part of the Nouvelle Cuisine approach, while other sources say that the dish was popular throughout Mainland America in the early 20th century.

Just like most popular dishes, there is a wide variety of regional versions that include added ingredients such as tuna, tomatoes, onions, parsley, garlic, salami, bell peppers, or shredded chicken. Apart from its token presence in the Hawaiian plate lunch, it is commonly served as an accompaniment to fried chicken or barbecued meat.