Ono Hawaiian Macaroni Salad Recipe
This Ono Hawaiian Macaroni Salad Recipe is an authentic Hawaiian-style side dish, featuring elbow macaroni, mayonnaise, carrots, scallions, tuna, and hard-boiled eggs. Creamy, tangy, and perfect for any Hawaiian plate lunch or BBQ gathering.
8 Servings
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
To make this macaroni salad gluten-free, substitute the elbow macaroni with a gluten-free pasta alternative such as chickpea, lentil, or brown rice pasta. Ensure that the mayonnaise, vinegar, and canned tuna are certified gluten-free to avoid cross-contamination.
Nutrition
Serving: 1 serving | Calories: 714kcal | Carbohydrates: 45g | Protein: 10g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 761mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1487IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg