Description
Ono Hawaiian BBQ Macaroni Salad is a creamy, slightly sweet, and tangy pasta salad that’s a staple in Hawaiian plate lunches. This simple yet flavorful dish pairs perfectly with grilled meats, seafood, or as a refreshing side at barbecues and potlucks. With its rich dressing, crunchy vegetables, and perfectly soft pasta, this macaroni salad brings a taste of the islands to your table.
Ingredients
For the Macaroni Salad:
- 2 cups elbow macaroni
- ¼ cup grated carrot
- ¼ cup yellow onion, finely diced
- ¼ cup celery, finely diced
- 2 tbsp green onions, finely chopped (for garnish)
For the Dressing:
- 1 cup mayonnaise (preferably full-fat or Japanese Kewpie mayo)
- ¼ cup whole milk
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the elbow macaroni slightly past al dente (softer than usual) to help it absorb the dressing.
- Drain and rinse under cold water to stop the cooking process. Let cool completely.
Step 2: Make the Dressing
- In a mixing bowl, whisk together mayonnaise, milk, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.
Step 3: Assemble the Salad
- In a large bowl, combine the cooked macaroni, grated carrot, diced onion, diced celery, and green onions.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
Step 4: Chill for Maximum Flavor
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Stir before serving and adjust the seasoning if needed.
Notes
- For the most authentic taste, let the salad chill for at least 2 hours before serving.
- Softer pasta absorbs the dressing better, creating the signature creamy texture.
- Adjust consistency: If the salad seems too thick after chilling, add a splash of milk before serving.
- Make ahead: This salad is even better the next day, making it perfect for meal prep.
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-cook (after pasta is cooked)
- Cuisine: Hawaiian