Ono Hawaiian Macaroni Salad

There’s something about a simple scoop of creamy macaroni salad that instantly feels like sunshine on your plate.

Picture pale, tender elbow macaroni cloaked in a rich, mayo-based dressing, speckled with orange flecks of carrot and the gentle crunch of onion—cool, tangy, and incredibly satisfying.

Ono Hawaiian Macaroni Salad is a chilled side dish that comes together quickly, perfect for busy weeknights, laid-back weekend grilling, or easy potluck contributions.

It’s ideal for beginners and meal-preppers alike: make a big bowl, chill it, and you’ve got days of no-fuss sides or quick lunches ready.

I still remember one rushed Sunday before a family barbecue—no time for complicated recipes—this macaroni salad became the quiet hero, tying together grilled chicken, rice, and laughter around the table.

It shines at gatherings, backyard cookouts, and last-minute get-togethers. Ready to bring this dish to life?

Why You’ll Love It

• Delivers ultra-creamy, tangy-sweet flavor like real Hawaiian plate lunches
• Uses simple, budget-friendly ingredients you likely already have
• Mixes up quickly, then chills while you prep other dishes
• Stays delicious for days, perfect for picnics, potlucks, and parties
• Nails the soft, saucy, authentic island-style mac salad texture

Ingredients

• 1 pound elbow macaroni — standard small elbows work best for soaking up dressing
• 3 tablespoons kosher salt — for seasoning the pasta cooking water generously
• 2 cups mayonnaise, full-fat — use a rich brand like Best Foods/Hellmann’s for classic flavor
• 0.5 cup whole milk, cold — thins the dressing while keeping it creamy
• 0.25 cup apple cider vinegar — adds the signature tangy bite
• 2 tablespoons granulated sugar — balances the vinegar and mayo
• 1 teaspoon kosher salt — seasons the dressing itself
• 0.5 teaspoon ground black pepper — adds mild warmth and depth
• 0.25 teaspoon onion powder — boosts savory flavor without chunks
• 0.25 teaspoon garlic powder — subtle background savoriness
• 1 cup carrot, finely shredded — grate very fine for a smoother texture
• 0.5 cup yellow onion, very finely minced — mince tiny so it doesn’t overpower
• 0.5 cup celery, very finely diced — adds gentle crunch and freshness
• 2 tablespoons green onion, thinly sliced (optional) — for a fresh, colorful garnish

Step-by-Step Method

Boil the Macaroni Until Very Soft

Bring a large pot of water to a rolling boil. Add the kosher salt, then stir in the elbow macaroni.

Cook until very soft and slightly overdone, about 10–12 minutes. Stir occasionally to prevent sticking. This softer texture is key for authentic Hawaiian-style salad because it allows the pasta to absorb more dressing and become extra creamy.

Drain and Steam the Pasta

Pour the macaroni into a colander to drain thoroughly. Don’t rinse, as rinsing removes starch that helps the dressing cling.

Let the pasta sit and steam for about 5 minutes. Allow most surface moisture to evaporate while keeping the macaroni warm. This warmth helps the dressing soak in more deeply and evenly.

Whisk the Creamy Dressing

In a small mixing bowl, add mayonnaise, cold whole milk, apple cider vinegar, sugar, kosher salt, black pepper, onion powder, and garlic powder.

Whisk until completely smooth and emulsified. Check for any lumps and dissolve them. This balanced dressing should taste tangy, lightly sweet, and well-seasoned before it ever touches the pasta or vegetables.

Coat Warm Pasta with Dressing

Transfer the warm, drained macaroni to a large mixing bowl. Pour about two-thirds of the prepared dressing over the pasta.

Stir gently but thoroughly, coating every piece. Work quickly while the pasta is still warm. This step lets the macaroni absorb flavor from the inside out, creating that signature rich and tender texture.

Fold In the Vegetables Evenly

Add the finely shredded carrot, very finely minced yellow onion, and finely diced celery to the dressed macaroni.

Fold gently with a wooden spoon or spatula. Distribute the vegetables evenly so every bite includes a bit of sweetness, crunch, and aroma. Keep pieces very small to maintain a smooth, cohesive texture without big crunchy chunks.

Adjust Creaminess With Remaining Dressing

Pour in most of the remaining dressing, reserving a few tablespoons for later. Stir again until the macaroni salad looks creamy and well-coated but not runny.

Evaluate the texture as you go, adding dressing gradually. The salad should look glossy and thick. Set aside the last bit of dressing to refresh the salad just before serving.

Chill to Let Flavors Meld

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.

Refrigerate for at least 2 hours, preferably longer. Allow the pasta to fully absorb the dressing and soften further. This resting time develops flavor and improves texture. The salad will thicken as it chills, becoming richer and more cohesive.

Refresh, Season, and Garnish Before Serving

Remove the macaroni salad from the fridge and give it a good stir. Add the reserved dressing and, if needed, a splash of milk to loosen any dryness.

Taste and adjust with extra salt and pepper. Garnish with thinly sliced green onion if using. Serve well-chilled alongside your favorite Hawaiian plate-lunch dishes.

Ingredient Swaps

Here are some handy ingredient swaps for Ono Hawaiian Macaroni Salad:

• Pasta: Use any short pasta (small shells, ditalini, cavatappi) if elbow macaroni isn’t available.
• Mayonnaise: For a lighter version, replace up to half the full‑fat mayo with Greek yogurt or a light mayo; for egg‑free, try a good vegan mayo.
• Milk: Any dairy milk works; for dairy‑free, use unsweetened oat or soy milk.
• Vinegar: Substitute apple cider vinegar with white vinegar or rice vinegar, adjusting sugar slightly to taste.
• Veggies: Swap yellow onion for red or sweet onion; use bell pepper, cucumber, or extra celery if you’re out of carrots.

You Must Know

– Doneness – Pasta texture check

If a macaroni piece smashes easily when pinched between two fingers but still holds its shape (around 10–12 minutes), you’ve hit the “soft but not mush” sweet spot; this extra tenderness is what lets it drink in the dressing and taste like true plate-lunch mac salad.

– Troubleshoot – Too dry after chilling

When the salad looks stiff or clumpy after 2+ hours in the fridge, loosen it with the reserved dressing plus 1–2 tablespoons cold milk at a time until it looks glossy and softly mounded; chilling tightens the starches, so you need extra moisture to revive creaminess.

– Avoid – Harsh onion bite

To prevent sharp, spicy onion flavor, taste a pinch of the minced yellow onion alone; if it stings your tongue or nose, briefly soak it in cold water for 5 minutes, drain well, then add—this knocks down sulfur bite while keeping onion aroma.

– Scale – Doubling or halving

For bigger or smaller batches, scale all ingredients linearly but hold back about 15–20% of the mayo and milk; after chilling at least 2 hours, adjust with the reserved portion so the final texture lands creamy, not heavy or soupy.

– Flavor Boost – “Local-style” balance

If, after chilling, the salad tastes flat or just “creamy,” stir in tiny adjustments: 1–2 teaspoons more apple cider vinegar and ½–1 teaspoon sugar at a time, then re-taste after 5 minutes; you’re aiming for gently tangy, lightly sweet, never pickly or dessert-sweet.

Serving Tips

• Serve alongside Hawaiian plate-lunch staples like kalua pork, huli huli chicken, or teriyaki beef.
• Scoop onto shredded cabbage or lettuce for extra crunch and a fresher presentation.
• Portion with an ice cream scoop for a neat, classic plate-lunch look.
• Garnish with sliced green onions or paprika for color just before serving.
• Pair with grilled fish, rice, and pineapple for a balanced island-style meal.

Storage & Make-Ahead

Ono Hawaiian Macaroni Salad keeps well covered in the refrigerator for 3–4 days.

It’s ideal to make 1 day ahead so flavors meld.

Reserve a little extra dressing to stir in before serving, as the pasta absorbs moisture.

This salad doesn’t freeze well; freezing ruins the creamy texture.

Reheating

Serve Hawaiian macaroni salad chilled; reheating isn’t traditional.

If desired, gently warm small portions: low-power microwave, covered oven dish at 275°F, or brief low-heat stovetop, adding milk or mayo if drying.

Plate-Lunch Traditions in Hawaii

When you slide a heavy, compartmented plate onto a sunny picnic table in Hawaii, you’re stepping into a small, beloved ritual called the plate lunch.

I love that first moment: the warm weight of the styrofoam, the faint give under your fingers, the swirl of grilled meat, rice, and creamy mac salad pressed close together.

On the islands, plate lunch isn’t fancy; it’s everyday comfort. I think of it as a hug you can hold. Steam rises from scoops of sticky rice, shoyu and gravy soaking in.

The macaroni salad sits cool and pale beside the heat, a soft, tangy counterpoint. You stab forkfuls that mix everything together, flavors and histories sharing one crowded, satisfying bite.

Final Thoughts

Now that you’ve got the basics down, give this Ono Hawaiian Macaroni Salad a try and see how it compares to your favorite plate-lunch spot.

Feel free to tweak the veggies or seasonings to make it your own, then chill it well and dig in!

Frequently Asked Questions

Can I Make This Macaroni Salad Completely Egg-Free, Including the Mayonnaise?

Yes, you can. I’d choose a rich vegan mayo, whisk it with milk alternative and vinegar, then fold it into the warm pasta; it’ll cling softly, turning silky, tangy, and comfortingly creamy without any eggs.

How Do I Safely Serve This Salad at an Outdoor Picnic in Hot Weather?

You’ll keep it safe by nestling the chilled bowl in a larger bowl packed with ice, shading it under a thick blanket of picnic cloth, and returning it to the cooler every 60–90 sun‑soaked minutes.

What Main Dishes Pair Well With This Salad Besides Classic Hawaiian Plate Lunches?

You could nestle it beside garlicky grilled shrimp, smoky barbecue chicken, sticky teriyaki tofu, or seared salmon. I imagine charred edges, sweet glaze, and cool, creamy curls of pasta relaxing together on your sun‑warmed plate.

Can I Convert This Recipe Into a Gluten-Free Version Without Sacrificing Texture?

You can, and I’d start with sturdy gluten-free elbows—corn or brown rice. Cook them just past al dente, let them steam dry, then drench them warm in dressing so they drink it up like comfort.

How Can I Scale This Recipe for a Large Party or Catering Event?

You can multiply each ingredient by your guest count ÷ 8; I picture deep, chilled hotel pans, noodles blanketed in pale, velvety dressing, vegetables glistening. I’d keep extra sauce ready, stirring it in just before serving.