Bring a large pot of salted water to a boil, then add the elbow macaroni and cook until just tender, about 8 minutes. Stir occasionally to prevent sticking.
Drain the pasta in a colander and rinse with cold water to stop the cooking process and cool it down quickly. Set aside.
In a large mixing bowl, combine the mayonnaise, rice vinegar, and freshly squeezed lemon juice. Whisk until smooth and well blended. This creates a tangy, creamy dressing.
Add the cooled pasta to the bowl with the dressing. Toss gently to coat all the noodles evenly, ensuring they’re well covered in the flavorful sauce.
Fold in the finely chopped celery and shredded carrots, distributing the crunch and sweetness evenly through the salad.
If using, add the diced ham or spam, folding gently to incorporate the savory bits into the salad.
Taste the salad and adjust with more lemon juice or vinegar if needed, balancing the flavors to your preference.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld and the salad to chill thoroughly.
Before serving, give the salad a gentle toss to redistribute the dressing and ensure every bite is flavorful and crunchy.
Serve the Hawaiian Macaroni Salad chilled, garnished with extra chopped vegetables if desired, and enjoy its bright, creamy, and crunchy goodness.
