This Ono Hawaiian Macaroni Salad Recipe is ultra-creamy, packed with elbow macaroni, mayo, carrots, scallions, tuna, and hard-boiled eggs. The ultimate side for any Hawaiian plate lunch!
You know how some foods just transport you to a different place? Like, one bite and suddenly, you’re standing on a sandy beach, warm breeze in your hair, the sound of waves in the distance? That’s exactly what happened the first time I had Hawaiian mac salad.
I was in Oahu, sunburned and starving, and I stumbled into this tiny local spot for a classic plate lunch—grilled teriyaki chicken, white rice, and a big scoop of creamy macaroni salad. I figured the mac salad would just be an afterthought, but nope—it was the star of the plate. It was ridiculously creamy, just the right amount of tangy, and had this melty-soft texture that was somehow comforting and refreshing at the same time.
When I got back home, I knew I had to recreate that perfect Hawaiian mac salad. And after a few failed attempts (turns out, using the wrong mayo makes a big difference), I finally nailed it. And now, I’m so excited to share it with you!
Whether you’re throwing a backyard BBQ, serving up some Huli Huli Chicken, or just craving a ridiculously good side dish, this is the one you’ll keep coming back to.
Why You’ll Love This Ono Hawaiian Macaroni Salad Recipe?
- Super creamy & indulgent – The mayo-to-pasta ratio here is chef’s kiss.
- Perfectly balanced flavors – A little tangy, a little savory, and just so satisfying.
- Pairs with everything – Seriously, throw it next to BBQ, fried chicken, or even a burger.
- Great for meal prep – It tastes even better the next day (if you can wait that long!).
- Authentic – Just like the one you’d get in a local Hawaiian lunch spot!
Ingredient Notes:
This recipe is all about simple ingredients that come together perfectly.
Key Ingredients:
- Elbow Macaroni – The base of it all. You’ll actually want to overcook it a little (I know, I know—it sounds wrong, but trust me).
- Apple Cider Vinegar – A little tang cuts through the richness and keeps it from feeling heavy.
- Best Foods or Hellmann’s Mayo – Absolutely non-negotiable! Hawaiian mac salad gets its signature flavor from this brand.
- Onion & Carrot – Adds a bit of crunch and a subtle sweetness.
- Scallions – Brings a little fresh, slightly sharp flavor to the mix.
- Canned Tuna – A classic Hawaiian mac salad ingredient that adds some umami depth.
- Hard-Boiled Eggs – Extra creamy, extra satisfying.
- Salt, Black Pepper & White Pepper – The perfect seasoning blend to round it all out.
Pro Tip: If you’re tempted to use Miracle Whip instead of mayo… don’t do it! It’s too sweet and completely changes the flavor.
How To Make Ono Hawaiian Macaroni Salad?
Step 1: Cook the Pasta
Start by boiling salted water, then add 1 pound of elbow macaroni. Cook it 3-4 minutes past al dente—yes, longer than you usually would. The softer pasta absorbs the dressing better, giving you that ultra-creamy texture.
Step 2: Drain & Add Vinegar
Once the pasta is drained, return it to the pot while it’s still warm and stir in ¼ cup of apple cider vinegar. This little trick locks in flavor and makes the noodles taste amazing.
Step 3: Mix in the Creamy Goodness
In a large mixing bowl, combine:
Want To Save This Recipe?
- 2 cups of mayo (save the extra ½ cup for later!)
- Finely grated onion, shredded carrots, and chopped scallions
- Drained canned tuna & chopped hard-boiled eggs
- Season with salt, black pepper, and white pepper
Mix everything together until the pasta is completely coated in that dreamy, creamy dressing.
Step 4: Chill & Adjust the Creaminess
Cover the bowl and refrigerate for at least 1-2 hours (overnight is even better). Right before serving, check the texture—if it seems a little dry, stir in the reserved ½ cup of mayo to bring back that perfect consistency.
Step 5: Serve & Enjoy!
Scoop it onto your plate and serve alongside grilled meats, rice, or just grab a spoon and go straight for the good stuff.
Storage Options:
- Refrigerator: Store in an airtight container for up to 3 days. If it gets a little dry, just stir in a touch more mayo before serving.
- Freezing: Not recommended! Mayo-based salads don’t freeze well and can turn watery when thawed.
Variations and Substitutions:
Want to switch things up? Here are a few fun ways to customize this mac salad:
- Add some heat – Mix in a little sriracha or chili flakes for a spicy kick.
- Swap the protein – Not a fan of tuna? Try chopped ham, shredded chicken, or leave it out entirely.
- Make it a little sweet – Some Hawaiian spots add pineapple chunks for a tropical touch.
- Extra crunch? – Toss in chopped celery, bell peppers, or even corn for a fun twist.
What to Serve with Ono Hawaiian Macaroni Salad?
This is the ultimate side dish for a Hawaiian-inspired meal. Pair it with:
- Huli Huli Chicken – Sweet, smoky, and juicy.
- Kalua Pork – Slow-cooked and melt-in-your-mouth good.
- Grilled Teriyaki Beef – That sweet-salty combo is perfect with creamy mac salad.
- Hawaiian Garlic Shrimp – A classic plate lunch pairing!
- White Rice – Because it’s a Hawaiian meal essential.
Frequently Asked Questions:
Why does my mac salad dry out in the fridge?
The pasta soaks up the dressing as it sits, which is why you should save some extra mayo to stir in before serving.
Do I have to overcook the pasta?
Yep! Traditional Hawaiian mac salad has a soft, creamy texture, so cooking the pasta longer is key.
Can I make this ahead of time?
Absolutely! It actually tastes better after sitting overnight, since the flavors blend together perfectly.
If you haven’t tried Ono Hawaiian Macaroni Salad, now’s the time! It’s creamy, slightly tangy, and the perfect side dish for any BBQ, potluck, or Hawaiian-style meal.
Give it a try, and let me know—are you team extra-mayo, or do you like it a little lighter? Drop a comment below and let’s talk mac salad!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ono Hawaiian Macaroni Salad Recipe
Ingredients
- 1 pound elbow macaroni
- 1/4 cup apple cider vinegar
- 2 1/2 cups mayonnaise reserve 1/2 cup for adjusting consistency
- 1/2 cup onion finely grated
- 1/2 cup carrot shredded
- 3 scallions chopped
- 1 can 5 ounces tuna, drained
- 2 eggs hard-boiled and chopped
- 1/4 teaspoon white pepper
- 1/2 teaspoon black pepper or to taste
- 1 teaspoon kosher salt or to taste
Instructions
Cook the Macaroni
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 3-4 minutes past al dente, ensuring a softer texture that will better absorb the dressing. Drain the pasta thoroughly and return it to the pot.
Add the Vinegar
- While the macaroni is still warm, stir in 1/4 cup of apple cider vinegar. This enhances the overall flavor and prevents the salad from becoming overly heavy. Allow the pasta to cool for a few minutes.
Mix the Salad Base
- In a large mixing bowl, combine 2 cups of mayonnaise, finely grated onion, shredded carrots, chopped scallions, drained tuna, and chopped hard-boiled eggs. Stir well to evenly distribute the ingredients.
Season and Combine
- Add white pepper, black pepper, and salt to the mixture. Stir until all components are well incorporated. Then, gently fold in the cooled macaroni, ensuring every piece is evenly coated with the dressing.
Refrigerate and Adjust Consistency
- Cover the salad and refrigerate for at least 1-2 hours to allow the flavors to develop fully. Before serving, assess the consistency. If the pasta has absorbed too much dressing, mix in the reserved 1/2 cup of mayonnaise to restore creaminess.
Serve and Enjoy
- Transfer the salad to a serving dish and enjoy alongside grilled meats, rice, or as part of a Hawaiian plate lunch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
