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!
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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.
A Local Staple with a Story
While Hawaiian-style macaroni salad might seem like a simple side, it’s woven into the fabric of local island life. Its origins are a bit of a mystery—some say it was introduced by European plantation bosses, others point to early Waikiki resort chefs. No matter where it started, mac salad has become a beloved staple from backyard barbecues to family potlucks all across Hawaii.
And here’s the thing about a real Hawaiian plate lunch: it’s almost always a trio. You get two scoops of rice (yes, double starch—just go with it), your protein of choice—maybe kalbi, katsu, or that sticky-sweet teriyaki chicken—and, of course, a generous mound of mac salad. The cool, creamy pasta is the perfect foil to all those bold, sweet-salty flavors, tying everything together in one glorious, messy bite. That ‘two scoops + protein + mac salad’ combo is the classic plate-lunch lineup (more background from Eater).
For locals, it’s comfort food that brings back memories of lazy afternoons, gatherings with friends, and maybe a backyard grill sizzling away. For visitors, it’s a taste of island magic—a small, satisfying way to take the aloha spirit home with you.
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.
So, Where Did Hawaiian Mac Salad Come From Anyway?
Now, if you’re wondering how such a dreamy bowl of creamy mac salad became a Hawaiian staple, you’re not alone! The truth is, its backstory is a little bit mysterious (like an island legend, but with more mayonnaise). Some people say it was inspired by European plantation managers who brought their food traditions to Hawaii. Others think it was clever of resort chefs in Waikiki, looking for the perfect pairing for local lunches.
Either way, Hawaiian mac salad isn’t strictly “native” to the islands, but over the decades, it’s become a beloved part of the local food scene—kind of like Spam or shave ice. It’s classic, it’s comforting, and it’s got a flavor all its own.
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!
What People Are Saying About This Hawaiian Mac Salad
Don’t just take my word for it, this mac salad has built up a bit of a cult following (word travels fast when carbs are involved!). Folks from work potlucks in Florida to multigenerational family dinners have raved about it.
Here’s what’s coming back, time and again:
- Crowd-Pleaser Status: Whether it’s luau-themed office parties or backyard cookouts, people are asking for seconds, and for the recipe.
- Family-Approved: Even picky eaters (yes, five-year-olds included!) have gone back for extra helpings and sang its praises.
- Recipe Requests: I’ve heard from more than one friend who says this is the mac salad their crew now expects at every gathering.
Bottom line? This isn’t just some side dish, it’s the one that gets passed around the party, and maybe, just maybe, sparks a little friendly fork rivalry at the buffet.
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. Some recipes use briny dill pickle juice for their acid, but I find that whisking apple cider vinegar directly into the dressing brings just the right balance of brightness. This method keeps the flavors vibrant and the texture creamy, rather than diluting it by adding acid to the pasta itself.
- Best Foods or Hellmann’s Mayo – Absolutely non-negotiable! It’s the go-to in Hawaii for that signature creamy tang. Want the full scoop on how different brands compare? This Hawaii mayo taste test breaks down the flavors and textures across the most popular picks.
- 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: Thinking about using Miracle Whip? Please don’t—it’s too sweet and throws off the classic flavor. Stick with real mayo for that signature island taste.
- Milk – This is the secret weapon for that signature silky texture. A splash of milk loosens up the mayo just enough, so your mac salad stays wonderfully creamy (not stodgy or gluey!) and perfectly coats every bite without drying out.
Why Not Kewpie?
Trust me, I love Kewpie mayo as much as the next foodie, but this isn’t the time or place for it. Japanese-style mayo (like Kewpie) has its own unique sweet-savory tang and richness that just doesn’t vibe with the classic Hawaiian mac salad flavor profile. For that nostalgic island taste—the kind you get at the best Honolulu lunch counters—you want the clean, creamy tang of Best Foods or Hellmann’s. Save the Kewpie for Japanese potato salad or sushi. Here, go classic and you can’t go wrong!
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. That extra-soft texture lets the noodles drink up the dressing (Hawaiʻi-style, per HAWAIʻI Magazine).” The softer pasta absorbs the dressing better, giving you that ultra-creamy texture.
Step 2: Drain & Add Vinegar
Want To Save This Recipe?
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:
- 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. However, if you absolutely need to freeze it, you can place the assembled macaroni salad in an airtight container and pop it in the freezer. When you’re ready to use it, transfer the container to the fridge and let it thaw overnight. Just know that the texture might not be quite the same—expect it to be a bit more watery, so you may need to stir in extra mayo or give it a good mix before serving.
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.
Turning Your Mac Salad Into a Main Dish
Craving something a bit heartier? Transform your Hawaiian mac salad into a satisfying main course by mixing in a generous helping of protein. Simply stir in about 2 cups of diced ham or rotisserie chicken before serving. It’s a super easy upgrade that makes your salad seriously filling—perfect for lunch or a light dinner!
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 (plus 1/2 cup reserved for later, if needed)
- 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
Equipment
- A big pasta pot Give your elbow macaroni room to swim.
- Mixing bowls You’ll want at least two: one for combining the dressing and another for mixing everything together.
- A sturdy spoon or spatula For folding together all that creamy goodness.
- A colander For draining your perfectly (over)cooked pasta.
- A sharp knife and cutting board For dicing those eggs, onions, and any other add-ins.
- A serving bowl Because let’s be honest, you’ll want to show off your masterpiece.
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
Nutrition
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!
