Ono Hawaiian Macaroni Salad Recipe: Creamy Island Classic

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I fell in love with this Ono Hawaiian Macaroni Salad Recipe on my first trip to Oahu back in 2019. Every plate lunch joint we visited served some version of this creamy, tangy side dish, and I became obsessed with recreating that perfect balance of rich mayo, tender pasta, and subtle sweetness back home.

After dozens of batches and plenty of taste-testing (my family didn’t complain), I finally nailed the authentic flavor that reminds me of watching the sunset at Waikiki Beach.

This isn’t your typical mayo-heavy pasta salad. The secret lies in cooking the macaroni until it’s almost falling apart, then coating it while still warm so it absorbs all that creamy dressing. The result is a velvety, melt-in-your-mouth texture that’s completely addictive.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	15 minutes
Total Time	2 hours 30 minutes (includes chilling)
Servings	8 servings
Difficulty Level	Easy

Ono Hawaiian Macaroni Salad Recipe – A Taste of Hawaii at Home

Table of Contents

Why You’ll Love This Ono Hawaiian Macaroni Salad Recipe

This salad checks every box for the perfect summer side dish. It’s creamy without being heavy, tangy without being sharp, and slightly sweet in a way that keeps you reaching for more.

The texture is what really sets Hawaiian mac salad apart from mainland versions. By overcooking the pasta just a bit and mixing it while warm, you get this incredible creaminess that regular pasta salads just can’t match.

Authentic island flavor that transports you to Hawaii with every bite
Make-ahead friendly and actually tastes better the next day
Budget-friendly ingredients you probably already have in your pantry
Perfect for potlucks because it feeds a crowd and travels well
Endlessly customizable with add-ins like ham, tuna, or vegetables

Another favorite: Shrimp Macaroni Salad

Ingredients

The ingredient list is surprisingly simple, but each component plays a crucial role in creating that signature Hawaiian mac salad flavor. I use Best Foods mayo (Hellmann’s on the East Coast) because it has the perfect tanginess, and I always splurge on whole milk instead of skim for maximum creaminess.

1 pound (450g) elbow macaroni – the classic choice, cooked very soft
2 cups (480ml) mayonnaise – Best Foods or Hellmann’s preferred
¼ cup (60ml) whole milk – for thinning the dressing
2 tablespoons (30ml) apple cider vinegar – adds the perfect tang
1 tablespoon (15ml) sugar – balances the acidity
½ teaspoon salt – plus more to taste
¼ teaspoon black pepper – freshly ground is best
¼ cup (40g) yellow onion, finely grated – adds subtle flavor without chunks
2 medium carrots, peeled and grated – about 1 cup (110g)
3 stalks celery, finely diced – about ¾ cup (90g)
2 green onions, thinly sliced – white and light green parts only

Kitchen Equipment Needed

You don’t need any fancy equipment for this recipe, but having the right tools makes the process so much smoother. My box grater is essential for getting that perfect onion and carrot texture that melts into the salad.

Large pot – for boiling the pasta
Box grater – for grating onion and carrots
Colander – for draining pasta
Large mixing bowl – at least 4-quart capacity
Wooden spoon or silicone spatula – for mixing
Chef’s knife – for dicing celery and slicing green onions
Cutting board – preferably plastic for easy cleaning
Measuring cups and spoons – for accurate measurements
Plastic wrap or container with lid – for refrigerating

Recommended Products for This Recipe

After making this salad more times than I can count, I’ve discovered a few products that genuinely make a difference in the final result. These aren’t just random recommendations; they’re the tools and ingredients I reach for every single time.

1. Best Foods Real Mayonnaise

This is the mayonnaise that Hawaiian locals swear by, and for good reason. The tanginess is perfectly balanced, the texture is creamy without being oily, and it creates that signature flavor you get at authentic plate lunch spots. I’ve tried making this salad with other brands, and it’s just not the same.

Get it on Amazon

2. OXO Good Grips Box Grater

The key to authentic Hawaiian mac salad is grating the onion so finely that it disappears into the dressing. This grater has sharp blades that make quick work of onions and carrots without leaving you with a pile of chunks. The non-slip bottom means it stays put while you’re grating, which is a huge safety plus.

Get it on Amazon

3. Pyrex Glass Mixing Bowl Set

You need a large bowl for this recipe, and glass is my preferred choice because it doesn’t absorb odors or stains from the onions. The 4-quart size in this set is perfect for mixing everything together without spilling, and the bowls nest for easy storage. Plus, you can cover and refrigerate the salad right in the same bowl.

Get it on Amazon

4. Bragg Organic Apple Cider Vinegar

The vinegar is what gives this salad its subtle tang that keeps it from being too rich. Bragg’s apple cider vinegar has a mellow, slightly sweet flavor that works perfectly in this recipe. The “mother” in the vinegar adds depth of flavor that regular distilled vinegar just can’t match.

Get it on Amazon

Step-by-Step Instructions: How to Make Ono Hawaiian Macaroni Salad

The technique here is just as important as the ingredients. Mixing the pasta while it’s still warm is the secret that took me months to figure out, and it makes all the difference in achieving that creamy, restaurant-quality texture.

1. Cook the Macaroni Until Very Soft

Bring a large pot of salted water to a rolling boil over high heat (use about 4 quarts/3.8L of water and 1 tablespoon of salt).
Add the elbow macaroni and stir immediately to prevent sticking.
Cook the pasta 3-4 minutes LONGER than the package directions suggest (usually 12-15 minutes total).
The pasta should be very soft and tender, almost mushy, not al dente like traditional Italian pasta.
Test a piece by biting into it; it should be completely soft throughout with no firm center.
Drain the pasta in a colander and rinse briefly under cold water for about 30 seconds to stop the cooking.

2. Prepare the Dressing

In your large mixing bowl, combine the mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper.
Whisk everything together vigorously until the mixture is completely smooth and slightly thinned out.
The dressing should have a pourable consistency, similar to ranch dressing.
Taste and adjust seasonings if needed; it should taste slightly over-seasoned because the pasta will absorb much of the flavor.

3. Grate and Prepare the Vegetables

Using the finest side of your box grater, grate the yellow onion over a small bowl (this releases the juices which add flavor).
Grate the peeled carrots using the medium-sized holes of the grater.
Finely dice the celery into pieces no larger than ¼ inch (6mm) so they blend seamlessly into the salad.
Thinly slice the green onions, using only the white and light green parts; save the dark green tops for another use.
Keep the grated onion separate from the other vegetables for now.

4. Mix While the Pasta Is Still Warm

Add the still-warm (not hot, but definitely warm) drained pasta to the bowl with the dressing.
Immediately add the grated yellow onion and all its juices to the bowl.
Using a large spoon or silicone spatula, gently fold everything together until every piece of pasta is coated.
The warmth of the pasta helps it absorb the dressing and creates that signature creamy texture.
Let this mixture sit at room temperature for 10-15 minutes, stirring occasionally as the pasta continues to soak up the dressing.

5. Add the Remaining Vegetables

Fold in the grated carrots, diced celery, and sliced green onions.
Mix gently but thoroughly to distribute the vegetables evenly throughout the salad.
The salad will look quite wet at this point, which is exactly what you want.
Taste and add more salt, pepper, or a splash of vinegar if needed.

6. Chill and Let the Flavors Develop

Cover the bowl tightly with plastic wrap or transfer to an airtight container.
Refrigerate for at least 2 hours, but preferably overnight (8-12 hours).
The pasta will continue to absorb the dressing as it chills, so don’t worry if it looks too creamy initially.
Before serving, stir the salad again and check the consistency; if it seems too thick, stir in 1-2 tablespoons of milk to loosen it up.
Taste one final time and adjust seasonings as needed since cold temperatures can dull flavors.

Read Also: Chicken Caesar Pasta Salad

Ono Hawaiian Macaroni Salad Recipe – Crowd Pleasing Comfort Food

Tips for The Best Ono Hawaiian Macaroni Salad

These are the lessons I learned the hard way so you don’t have to. My first batch was a disaster because I mixed cold pasta with cold dressing, and it never achieved that creamy texture no matter how much mayo I added.

Overcook the pasta intentionally – This is the single most important tip; you want mushy pasta, not al dente
Mix while the pasta is warm – This allows the noodles to absorb maximum dressing and creates the signature creamy texture
Grate the onion finely – You want the onion flavor without chunks; grating releases the juices for better distribution
Use full-fat ingredients – Whole milk and real mayonnaise make all the difference; don’t substitute low-fat versions
Let it chill overnight – The flavors meld together and the texture improves dramatically after 8-12 hours
Adjust consistency before serving – The salad will thicken in the fridge; stir in a tablespoon or two of milk to loosen it
Season generously – Cold foods need more seasoning than you think; taste and adjust before serving
Keep it simple – Traditional Hawaiian mac salad doesn’t have tons of add-ins; less is more for authentic flavor
Rinse the pasta briefly – Just 30 seconds under cold water stops the cooking without removing all the starch
Use fresh vegetables – Old, limp celery or rubbery carrots will ruin the texture

This pairs beautifully with my Tandoori Chicken for a fusion feast.

Serving Suggestions

Hawaiian macaroni salad is traditionally served as part of a plate lunch alongside grilled meats and rice. At every barbecue and potluck I bring this to, it disappears faster than anything else on the table.

The creamy, tangy flavor complements smoky grilled meats perfectly, and the cool temperature makes it ideal for hot summer days. I love how versatile this salad is; it works equally well at casual backyard cookouts and more formal gatherings.

Serve alongside BBQ Pulled Pork Sandwiches for a classic combination
Pair with grilled chicken, teriyaki beef, or kalua pork for an authentic Hawaiian plate lunch
Include as part of a picnic spread with Fried Chicken and watermelon
Serve with Grilled Salmon with Dill Sauce for a lighter meal
Add to a buffet table alongside other potluck favorites like baked beans and potato salad
Pack for beach picnics or camping trips since it holds up well in coolers
Serve at barbecues with ribs, burgers, and hot dogs

Another favorite: Mexican Chicken Salad

Variations of Ono Hawaiian Macaroni Salad

While I’m a purist when it comes to classic Hawaiian mac salad, sometimes it’s fun to mix things up. My dad loves the version with diced ham, which turns it into more of a main dish than a side.

Protein-packed version – Stir in 1½ cups (225g) diced ham, cooked shrimp, or flaked tuna for a heartier salad
Spicy Hawaiian mac – Add 1-2 teaspoons of sriracha or ½ teaspoon cayenne pepper to the dressing
Crunchy version – Mix in ½ cup (60g) diced red bell pepper and ¼ cup (30g) diced cucumber for extra texture
Pickle lovers – Add ⅓ cup (50g) finely diced dill pickles and reduce the vinegar slightly
Sweet and savory – Stir in ½ cup (75g) diced pineapple chunks for a tropical twist
Garlic version – Add 2 cloves of finely minced garlic to the dressing for extra flavor
Lighter option – Use half mayonnaise and half Greek yogurt (though this won’t be traditional)
Shell pasta variation – Substitute small pasta shells for the elbow macaroni for a different texture
Veggie-loaded – Add ½ cup (75g) frozen peas (thawed) and ¼ cup (40g) diced red onion

Read Also: Tuna and White Bean Salad

Storage and Reheating

One of the best things about this salad is how well it keeps, and honestly, it tastes even better after a day or two in the fridge. The flavors have time to meld together, and the pasta continues to absorb the creamy dressing.

Refrigerator storage – Store in an airtight container for up to 5 days; stir before serving each time
Consistency check – If the salad seems too thick after refrigeration, stir in 1-2 tablespoons of milk to loosen
Add moisture as needed – You may need to add a spoonful of mayo and milk mixture after a couple days
Don’t freeze – Mayonnaise-based salads don’t freeze well; the texture becomes grainy and separated when thawed
Keep cold – Always keep refrigerated and don’t leave at room temperature for more than 2 hours
Transport safely – Use an insulated cooler with ice packs when taking to picnics or potlucks
Serve portions – Only take out what you’ll serve to prevent warming and cooling repeatedly
Refresh before serving – Give it a good stir and taste for seasoning; cold temperatures dull flavors

Nutritional Facts

Per serving (based on 8 servings):

Calories: 425
Total Fat: 23g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 380mg
Total Carbohydrates: 48g
Dietary Fiber: 2g
Sugars: 4g
Protein: 7g

Note: Nutritional values are approximate and will vary based on specific brands and ingredient substitutions used.

Health Benefits of Key Ingredients

While Hawaiian macaroni salad is definitely an indulgent treat, it does contain some nutritious ingredients. I don’t pretend this is a health food, but the vegetables do add vitamins and fiber to balance out the richness.

The carrots provide beta-carotene and vitamin A, which support eye health and immune function. Celery adds hydration and contains antioxidants that may help reduce inflammation.

Carrots – Rich in beta-carotene, vitamin K, and antioxidants that support eye health and may reduce disease risk
Celery – Low in calories, high in water content, and contains beneficial plant compounds with anti-inflammatory properties
Onions – Packed with vitamin C, antioxidants, and compounds that may support heart health and immune function
Green onions – Provide vitamin K for bone health and contain compounds that may help regulate blood sugar
Pasta – Offers energy-providing carbohydrates and some B vitamins, especially if using enriched varieties
Apple cider vinegar – May help with blood sugar regulation and contains beneficial acids that support digestion

This pairs beautifully with my Grilled Chicken and Veggie Skewers for a complete meal.

FAQs About Ono Hawaiian Macaroni Salad

1. Why does Hawaiian macaroni salad taste different from regular macaroni salad?

The secret is in the technique, not just the ingredients. Hawaiian mac salad uses overcooked pasta mixed while still warm, which creates a creamy, almost mashed texture that’s completely different from firm, cold pasta salads. The warm pasta absorbs more dressing, and the grated onion adds flavor without chunks.

2. Can I make this salad ahead of time?

Absolutely, and I actually recommend it! This salad tastes best when made at least 4-6 hours ahead, or even the night before serving. The flavors develop and meld together as it chills, and the pasta continues to absorb the dressing for that perfect creamy consistency.

3. Why is my Hawaiian mac salad too dry?

The pasta absorbs dressing as it sits, especially if you didn’t mix it while warm. Simply stir in 2-3 tablespoons of milk (or a mixture of mayo and milk) until you reach your desired consistency. This is completely normal and happens to everyone.

4. What’s the difference between Hawaiian macaroni salad and regular macaroni salad?

Hawaiian mac salad is creamier, simpler, and has a sweeter, more subtle flavor profile. Unlike American potato salad-style mac salads loaded with pickles, eggs, and mustard, Hawaiian versions keep it minimal with just mayo, milk, grated vegetables, and a touch of sweetness. The overcooked pasta creates a unique melt-in-your-mouth texture.

5. Can I use a different type of pasta?

While elbow macaroni is traditional and gives you the most authentic texture, you can substitute small pasta shells or ditalini if needed. The key is using a small pasta shape that can really soak up the dressing. Avoid long pasta like spaghetti or penne, which won’t give you the right consistency.

Read Also: Watermelon Feta Salad with Mint

Final Thoughts

This Ono Hawaiian Macaroni Salad has become such a staple in my kitchen that I can’t imagine summer without it. Every time I make a batch, I’m transported back to those Hawaiian food trucks and plate lunch spots where I first fell in love with this simple, satisfying side dish.

The beauty of this recipe is that it proves you don’t need fancy ingredients or complicated techniques to create something truly special. Give it a try at your next barbecue or potluck, and I guarantee it’ll become your new go-to side dish. Let me know in the comments how your version turns out, and feel free to share any fun variations you come up with!

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Ono Hawaiian Macaroni Salad Recipe

Why You’ll Love This Ono Hawaiian Macaroni Salad Recipe

Ingredients

Kitchen Equipment Needed