This Ono Hawaiian Macaroni Salad Recipe is a popular pasta salad that brings the taste of the island right to your table. Its creamy texture and tangy taste make it a perfect side dish to bring to summer potlucks and backyard barbecues.
Hawaiian macaroni salad is known for its sweet and savory flavors, which come together to create a unique and authentic taste of Hawaii. This salad is easy to make and requires only a few simple ingredients, such as elbow macaroni, mayonnaise, vinegar, and grated vegetables.
You can enjoy this salad as a side dish with your favorite main course or on its own. Serve it with chicken skewers, grilled pork, or your favorite seafood for the perfect quick weeknight meal.
Ingredients for this Ono Hawaiian Macaroni Salad Recipe
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Elbow Macaroni: is the base of this salad. I like to use elbow macaroni because it holds up well with the other ingredients.
- Apple Cider Vinegar: gives the macaroni salad a bit of a tangy flavor. It also adds the distinct Hawaiian flavor.
- Whole Milk: helps to thin out the dressing and makes it a bit creamy.
- Mayonnaise: makes your salad creamy, rich and delicious. I like to use Hellman's for this recipe.
- Sugar: helps balance out the acidity and tanginess of the vinegar and adds a hint of sweetness to your salad.
- Grated Carrot: adds color, texture, and a bit of a sweet flavor to your recipe.
- Grated Yellow Onion: adds a subtle hint of an onion flavor that pairs well with other ingredients. It is important that your onion is grated, as diced onions may be a bit overwhelming in this macaroni salad.
- Salt and Pepper: enhances the flavor and seasons the salad.
- Optional: tuna, hard-boiled eggs, green onion.
How to make this Ono Hawaiian Macaroni Salad Recipe
Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
- Cook the dry elbow macaroni according to package instructions. If you want it a little softer, cook it for 2-3 minutes more. Drain and rinse with cold water to cool.
- In a large bowl, combine the macaroni, apple cider vinegar, shredded carrots, and grated onion. Let it sit for a few minutes to absorb the vinegar while you make the dressing.
- To a medium bowl, whisk the milk, mayonnaise, sugar, salt, and pepper and mix well.
- Fold the mayo mixture into the noodles until well combined. Taste and adjust the salt and pepper if needed.
- Cover and refrigerate for at least 4 hours or overnight. Gently stir before serving, and add more mayonnaise if needed. Serve and enjoy!
Frequently Asked Questions - FAQ
How is Ono Hawaiian Macaroni Salad served?
It is usually served alongside different Hawaiian lunches or dinners as a side dish. It pairs well with grilled meats, seafood, and other entrees. It's perfect to serve at summer BBQs, potlucks, or get-togethers.
Can I make this authentic Hawaiian Macaroni Salad ahead of time?
Yes! I actually recommend making it ahead of time. Making the recipe beforehand gives the flavors a chance to meld together. It can be stored in the fridge for a few days before serving.
What can I add to my Ono Hawaiian Macaroni Salad?
You can add many different things, like proteins and veggies. For proteins, I like adding tuna, boiled egg, or diced ham. For extra veggies, I like to add peas or chopped bell peppers for an extra crunch.
Is this macaroni salad gluten-free?
You can make a few simple swaps to make this a gluten-free pasta salad. First, you will want to make sure your pasta is gluten-free. You also want to double-check the labels of the other ingredients to make sure they are gluten-free.
Can I make this Hawaiian-style Macaroni Salad vegan?
Yes! All you have to do is switch out the mayo with vegan mayo and swap out the whole milk for a non-dairy milk. I recommend using a creamier milk, like soy, to keep the dressing consistency we're looking for.
How can I serve my Hawaiian Macaroni Salad?
You can use this recipe as a side dish, main dish, or a snack. Pair it with teriyaki chicken, Hawaiian BBQ, or seafood to make the perfect side dish. To enjoy it as a meal, add in a can of tuna, boiled egg, or diced ham for protein.
How long does this classic Hawaiian Macaroni Salad recipe last in the fridge?
This macaroni salad is the perfect recipe to make ahead of time and it can last up to four days in the fridge. After that, you may find the carrots getting a bit soggy. Make sure to keep it in an airtight container to keep it fresh. If you notice your leftovers are a bit dry, add in a splash of whole milk.
Can I freeze my leftover macaroni salad?
I don't recommend it. Freezing this mayo-based salad may change its texture once thawed due to separated and watery dressing.
The Best Ono Hawaiian Macaroni Salad Recipe
Ono Hawaiian Macaroni Salad Recipe
Ingredients
- 1 pound elbow macaroni
- 1/4 cup apple cider vinegar
- 1/4 cups whole milk
- 2 cups Hellman's mayonnaise add anywhere between 1/4-1/2 cup more to achieve desired consistency.
- 1/2 tablespoon sugar
- salt to taste
- black pepper
- 1/2 cup carrot shredded
- 1/2 cup yellow onion grated
Optional mix-ins- 1 can of tuna, a few chopped up hard boiled eggs, chopped up green onions
Instructions
- Cook the macaroni according to package instructions. If you want it a little softer, cook it for 2-3 minutes more. Drain and rinse with cold water to cool.1 pound elbow macaroni
- In a large bowl, combine the macaroni, apple cider vinegar, shredded carrots, and grated onion. Let it sit for a few minutes to absorb the vinegar while you make the dressing.1/4 cup apple cider vinegar, 1/2 cup yellow onion, 1/2 cup carrot
- To a medium bowl, whisk the milk, mayonnaise, sugar, salt, and pepper and mix well.1/4 cups whole milk, 2 cups Hellman's mayonnaise, 1/2 tablespoon sugar, salt, black pepper
- Fold the mayonnaise mixture into the noodles until well combined. Taste and adjust the salt and pepper if needed.
- Cover and refrigerate for at least 4 hours, or overnight. Gently stir before serving and add more mayonnaise if needed. Serve and enjoy!
leave a comment