Ono Hawaiian Macaroni Salad
Today, I’m super excited to share my favorite ono Hawaiian macaroni salad recipe with you.
This creamy, tangy side dish is a must-have at any Hawaiian plate lunch and brings those island vibes right to your kitchen.
I learned this recipe during my trip to Oahu and have tweaked it to perfection over dozens of family gatherings!
Why You’ll Love Ono Hawaiian Macaroni Salad
- It’s creamy, comforting, and has that perfect balance of sweet and tangy flavors.
- Ready in under 30 minutes with simple ingredients you probably already have.
- Makes awesome leftovers that taste even better the next day
- Perfect for potlucks, BBQs, and family dinners.
- Authentic Hawaiian taste without booking a flight!
Ingredients You’ll Need
For the Salad
- Elbow macaroni: The classic pasta shape for this dish – cook it slightly softer than al dente for authentic texture.
- Carrots: Add a pretty color and a gentle sweetness that balances the tangy dressing.
- Celery: Brings that perfect crunch factor and fresh flavor to your salad.
- Green onions: These give a mild oniony kick without overpowering the other flavors.
For the Dressing
- Mayonnaise: The star of the show! Use real, full-fat mayo for that authentic creamy texture.
- Apple cider vinegar: This adds that signature tang that makes Hawaiian mac salad so special.
- Sugar: Just a touch to balance the vinegar and create that slightly sweet flavor.
- Milk: Helps thin the dressing to the perfect consistency to coat every noodle.
Equipment You’ll Need
- Large pot: Big enough to boil your pasta without crowding – gives your macaroni room to dance!
- Colander: For draining your pasta perfectly – nobody wants soggy macaroni salad.
- Cutting board: Makes chopping veggies a breeze and keeps your counters clean.
- Sharp knife: A dull knife is actually more dangerous, so keep it sharp for those perfect veggie cuts.
- Large mixing bowl: Spacious enough to toss everything together without making a mess.
How to Make Ono Hawaiian Macaroni Salad
Before diving in, remember that Hawaiian mac salad should be super creamy and the pasta slightly softer than typical pasta salad. That’s the secret!
Step 1: Boil your macaroni in salted water for 2 minutes longer than the package directions. We want it softer than al dente.
Step 2: Drain pasta well and transfer to a large bowl. Toss with apple cider vinegar while still hot, which helps the pasta absorb flavor.
Step 3: Let the macaroni cool for about 10 minutes, then mix in the finely grated carrots, chopped celery, and sliced green onions.
Step 4: In a separate bowl, whisk together mayonnaise, a splash more vinegar, sugar, and milk until smooth and creamy.
Step 5: Pour the creamy dressing over the macaroni mixture and gently fold until everything is coated evenly and looking delicious.
Step 6: Cover and refrigerate for at least 1 hour before serving. The flavors get even better as they hang out together!
Tips for the Best Ono Hawaiian Macaroni Salad
- Overcook the pasta slightly – Traditional Hawaiian mac salad uses pasta that’s softer than al dente, which helps absorb more flavor.
- Add the vinegar while hot – This step is crucial! The warm pasta soaks up that tangy goodness and creates the perfect flavor base.
- Be generous with the mayo – Authentic Hawaiian mac salad is CREAMY. My friend from Maui taught me this isn’t the dish to skimp on mayo!
- Let it rest – Like most good things, patience pays off. Let your salad chill for a few hours or overnight for the best taste.
Variations and Substitutions
- Protein boost: Add shredded chicken, canned tuna, or diced ham to transform this side into a complete meal.
- Veggie additions: Try adding peas, diced bell peppers, or cucumber for extra crunch and nutrition without losing that classic vibe.
- Lighter version: You can substitute half the mayo with Greek yogurt, though my Hawaiian friends might raise an eyebrow at this change!
- Add umami: A splash of soy sauce or a sprinkle of furikake seasoning adds wonderful depth of flavor to this classic dish.
Make-Ahead and Storage Tips
- Prep ahead: This salad tastes even better the next day, so feel free to make it 24 hours before your gathering.
- Refresh before serving: If it seems a bit dry after refrigeration, stir in a tablespoon or two of milk to bring back the creamy texture.
- Storage duration: Keeps well in an airtight container in the fridge for up to 5 days, perfect for meal prep and quick sides.
- Avoid freezing: The mayo-based dressing doesn’t thaw well, so this is one dish best enjoyed fresh or refrigerated, not frozen.
Serving Ideas
- Hawaiian plate lunch: Serve alongside kalua pork and sticky rice for an authentic island experience at home.
- BBQ sidekick: Perfect paired with grilled chicken, burgers, or ribs for your next backyard cookout or family gathering.
- Potluck star: This travels well and serves a crowd, making it the hit of any potluck or community dinner.
- Simple meal: Add a scoop next to a piece of grilled fish and some fresh pineapple for a quick weeknight dinner with tropical vibes.
Frequently Asked Questions (FAQs)
Ono Hawaiian Macaroni Salad
This creamy, authentic ono Hawaiian macaroni salad brings island flavors to your table in just minutes. With perfectly soft pasta and a tangy-sweet dressing, this plate lunch staple will transport taste buds straight to paradise!
Ingredients
For the Salad:
- 1 pound elbow macaroni
- 1/2 cup carrots finely grated
- 1/4 cup celery finely diced
- 3 green onions thinly sliced
For the Dressing:
- 2 1/2 cups mayonnaise
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Boil macaroni 2 minutes longer than package directions until soft. Drain well.
- Add vinegar: Toss hot macaroni with 1 tablespoon vinegar in a large bowl. Let cool for 10 minutes.
- Mix veggies: Fold in grated carrots, diced celery, and sliced green onions gently.
- Make dressing: Whisk together mayonnaise, remaining vinegar, sugar, milk, salt and pepper until smooth.
- Combine: Pour dressing over pasta mixture and fold until everything is evenly coated and creamy.
- Chill: Cover and refrigerate at least 1 hour before serving. Overnight is even better!
Notes
- Make ahead: Tastes even better after 24 hours in the fridge as flavors meld together beautifully.
- Consistency tip: If salad seems dry after chilling, stir in a tablespoon or two of milk to restore creaminess.
- Authentic texture: Traditional Hawaiian mac salad uses slightly overcooked pasta – this is essential for proper flavor absorption!
- Serving suggestion: Pairs perfectly with kalua pork and rice for an authentic Hawaiian plate lunch experience.
