Ono Hawaiian Macaroni Salad
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.
Equipment
- Large pot - for boiling pasta
- Box grater - for grating onion and carrots
- Colander
- Large mixing bowl - at least 4-quart capacity
- Wooden spoon or silicone spatula
- Chef's knife
- Cutting board - plastic preferred
- Measuring cups and spoons
- Plastic wrap or container with lid - for refrigerating
Ingredients
- 1 pound elbow macaroni - 450g, cooked very soft
- 2 cups mayonnaise - 480ml, Best Foods or Hellmann's preferred
- 1/4 cup whole milk - 60ml, for thinning the dressing
- 2 tablespoons apple cider vinegar - 30ml
- 1 tablespoon sugar - 15ml
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper - freshly ground
- 1/4 cup yellow onion - 40g, finely grated
- 2 medium carrots - peeled and grated (about 1 cup or 110g)
- 3 stalks celery - finely diced (about 3/4 cup or 90g)
- 2 green onions - thinly sliced, white and light green parts only
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook 3-4 minutes longer than package directions until very soft and almost mushy. Drain and rinse briefly with cold water for 30 seconds.
- In a large bowl, whisk together mayonnaise, whole milk, apple cider vinegar, sugar, salt, and black pepper until smooth and pourable.
- Using the finest side of a box grater, grate the yellow onion and carrots. Finely dice the celery and thinly slice the green onions.
- Add still-warm pasta and grated onion with juices to the dressing. Fold gently to coat completely. Let sit at room temperature for 10-15 minutes.
- Fold in grated carrots, diced celery, and sliced green onions until evenly distributed.
- Cover and refrigerate for at least 2 hours, preferably overnight. Before serving, stir well and add 1-2 tablespoons milk if too thick.
Notes
- Overcook the pasta intentionally: This is the single most important tip; you want mushy pasta, not al dente, for that signature creamy texture.
- Mix while the pasta is warm: Warm pasta absorbs more dressing, creating the creamy texture authentic to Hawaiian mac salad.
- Grate the onion finely: Grating releases juices for better distribution and prevents onion chunks in the salad.
- Use full-fat ingredients: Whole milk and real mayonnaise are essential; low-fat versions will not yield the same creamy results.
- Let it chill overnight: The flavors meld together and the texture improves dramatically after 8-12 hours in the refrigerator.
- Adjust consistency before serving: The salad will thicken in the fridge; stir in a tablespoon or two of milk to loosen it.
- Storage instructions: Store in an airtight container in the refrigerator for up to 5 days. Do not freeze as the texture will become grainy.
- Variation - Protein-packed: Stir in 1½ cups (225g) diced ham, cooked shrimp, or flaked tuna for a heartier main dish salad.
- Variation - Spicy: Add 1-2 teaspoons of sriracha or ½ teaspoon cayenne pepper to the dressing for a spicy kick.
Nutrition
Serving: 1servingCalories: 425kcalCarbohydrates: 48gProtein: 7gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 380mgPotassium: 180mgFiber: 2gSugar: 4gVitamin A: 45IUVitamin C: 6mgCalcium: 4mgIron: 8mg
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