Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook until just al dente, about 8 minutes, until it’s tender but still slightly chewy. Drain and rinse the pasta under cold water to stop the cooking and cool it down quickly.
Transfer the cooled pasta to a large mixing bowl and add the chopped celery, grated carrots, and diced red onion. These vegetables add crunch and freshness to the salad.
Pour in the mayonnaise and sweet pickle relish, then gently fold everything together until the pasta and vegetables are evenly coated with the creamy dressing. This step is where the salad begins to come together.
Spritz the lemon juice over the mixture and season with salt and pepper to taste. Continue gently folding to distribute the acidity and seasoning throughout the salad.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. As it chills, the flavors meld and the texture firms up, making it even more delicious.
Before serving, give the salad a gentle stir to recombine any ingredients that may have settled. Taste and adjust seasoning if necessary.
Enjoy this refreshing Hawaiian Macaroni Salad straight from the fridge, with its creamy, crunchy, and tangy flavors perfectly balanced for a satisfying side dish.
