Picture this: a creamy, tangy scoop of macaroni salad sitting next to a plate of smoky Hawaiian BBQ. That’s the magic of Ono Hawaiian BBQ’s famous side dish, and today, I’m sharing a spot-on recipe to bring that island vibe to your table. This Ono Hawaiian BBQ Macaroni Salad Recipe is simple, delicious, and perfect for any gathering.
I’ve always loved how this dish balances rich flavors with a cool, refreshing bite. It’s a staple at Ono Hawaiian BBQ joints, and now you can make it at home with everyday ingredients. Let’s walk through the steps together and get that creamy goodness ready to enjoy.
What Makes This Macaroni Salad Special
This isn’t your average macaroni salad. The Ono Hawaiian BBQ Macaroni Salad Recipe stands out because of its unique blend of creamy mayo, a hint of sweetness, and a touch of tang from vinegar. It’s not heavy or overly complicated—just straightforward comfort food with an island twist.
The texture is key too. Soft macaroni mixes with grated veggies for a little crunch, all coated in a smooth dressing. It’s the kind of side that pairs perfectly with grilled meats or stands alone as a quick snack.
Ingredients You’ll Need
To make this Ono Hawaiian BBQ Macaroni Salad Recipe, grab these simple items. This makes about 6-8 servings, so it’s great for a small crowd.
- 1 pound elbow macaroni – The classic shape that holds the dressing well.
- 2 cups mayonnaise – Full-fat works best for that creamy richness.
- 1/4 cup milk – Thins the dressing just enough.
- 2 tablespoons apple cider vinegar – Adds a subtle tang.
- 1 tablespoon sugar – Balances the flavors with a touch of sweetness.
- 1 medium carrot – Grated for crunch and color.
- 1/4 cup yellow onion – Grated fine so it blends in.
- 1 teaspoon salt – Brings out all the tastes.
- 1/2 teaspoon black pepper – Adds a mild kick.
You probably have most of this in your kitchen already. If not, they’re easy to find at any store.
Equipment for the Job
You don’t need fancy tools to whip up this Ono Hawaiian BBQ Macaroni Salad Recipe. Here’s what you’ll use:
- Large pot – For boiling the macaroni.
- Colander – To drain the pasta.
- Mixing bowl – Big enough to toss everything together.
- Grater – For the carrot and onion.
- Measuring cups and spoons – To keep things precise.
- Spoon or spatula – For mixing the salad.
That’s it—basic stuff you’ve likely got on hand.
How to Make Ono Hawaiian BBQ Macaroni Salad
Let’s get cooking. This Ono Hawaiian BBQ Macaroni Salad Recipe comes together in a few easy steps. It takes about 30 minutes total, including chilling time.
Step 1: Cook the Macaroni
Fill a large pot with water and bring it to a boil. Add a pinch of salt, then toss in the elbow macaroni. Cook it for 8-10 minutes until it’s soft but not mushy. Stir now and then so it doesn’t stick.
Once it’s done, drain the macaroni in a colander. Rinse it with cold water to stop the cooking and cool it down. Set it aside while you prep the rest.
Step 2: Make the Dressing
In a big mixing bowl, combine the mayonnaise, milk, apple cider vinegar, and sugar. Stir it all together until it’s smooth. The milk keeps it from being too thick, and the vinegar and sugar give it that signature taste.
Add the salt and black pepper next. Mix again until everything’s blended. This dressing is the heart of the Ono Hawaiian BBQ Macaroni Salad Recipe, so give it a quick taste—if you want more tang or sweetness, adjust it here.
Step 3: Prep the Veggies
Grate the carrot and onion using a box grater or food processor. You want them fine so they mix into the salad without big chunks. The carrot adds a bit of sweetness and crunch, while the onion brings a mild sharpness.
Toss the grated veggies into the dressing bowl. Stir them in so they’re evenly coated.
Step 4: Combine Everything
Add the cooled macaroni to the bowl with the dressing and veggies. Use a spoon or spatula to gently mix it all together. Make sure every piece of pasta gets covered in that creamy goodness.
It might look a little wet at first, but the macaroni will soak up the dressing as it sits. That’s part of what makes this Ono Hawaiian BBQ Macaroni Salad Recipe so tasty.
Step 5: Chill and Serve
Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 20 minutes. Chilling lets the flavors meld and gives the salad that cool, refreshing feel. When you’re ready, give it a quick stir and serve it up.
Nutritional Information
Here’s a breakdown of the nutrition for this Ono Hawaiian BBQ Macaroni Salad Recipe, based on 8 servings:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Total Fat | 30g |
| Saturated Fat | 5g |
| Cholesterol | 15mg |
| Sodium | 480mg |
| Carbohydrates | 34g |
| Sugars | 3g |
| Protein | 5g |
These numbers can shift a bit depending on your mayo brand or portion size, but it’s a good guide.
Tips for the Best Macaroni Salad
Here are some handy pointers to make your Ono Hawaiian BBQ Macaroni Salad Recipe even better:
- Cook the pasta just past al dente. It should be soft but still hold its shape.
- Rinse the macaroni well with cold water. This keeps it from getting gummy.
- Grate the veggies fresh. Pre-shredded stuff can be too dry or coarse.
- Let it chill longer if you have time—1-2 hours makes it tastier.
- Stir before serving. The dressing settles as it sits.
These little tricks keep the salad creamy and delicious every time.
Serving Suggestions
This Ono Hawaiian BBQ Macaroni Salad Recipe shines as a side dish. Here’s how to enjoy it:
- Pair it with grilled chicken or teriyaki beef for a full Hawaiian BBQ plate.
- Serve it alongside kalua pork for an authentic island meal.
- Scoop it into small bowls for a potluck or picnic crowd-pleaser.
- Add a sprinkle of chopped green onions on top for extra color and flavor.
- Enjoy it solo as a light lunch—grab a spoon and dig in.
It’s versatile and plays well with anything savory.
Why This Recipe Works
The beauty of this Ono Hawaiian BBQ Macaroni Salad Recipe is its simplicity. You don’t need exotic ingredients or hours in the kitchen—just a few staples and some mixing. The mayo base keeps it rich, while the vinegar and sugar add a pop that’s downright addictive.
It’s also a crowd-pleaser. I’ve made this for family barbecues and casual dinners, and the bowl’s always empty by the end. The Ono Hawaiian BBQ Macaroni Salad Recipe brings that laid-back, island comfort to any table.
Storing Leftovers
Got extras from your Ono Hawaiian BBQ Macaroni Salad Recipe? No problem. Put it in an airtight container and keep it in the fridge. It’ll stay good for 3-4 days.
The dressing might soak in more over time, so give it a stir before eating. Don’t freeze it—the mayo doesn’t hold up well, and the texture gets funky. Fresh is the way to go with this one.
A Taste of Hawaii at Home
There’s something cozy about this Ono Hawaiian BBQ Macaroni Salad Recipe. It’s like a little piece of Hawaii scooped onto your plate—cool, creamy, and full of flavor. I love how it turns a regular meal into something special without much effort.
Next time you’re firing up the grill or just craving a taste of the islands, give this a try. The Ono Hawaiian BBQ Macaroni Salad Recipe is easy, satisfying, and sure to become a regular in your kitchen.
Conclusion
This Ono Hawaiian BBQ Macaroni Salad Recipe is your go-to for a creamy, tangy side that’s big on flavor and low on fuss. With soft macaroni, crunchy veggies, and a perfectly balanced dressing, it’s a taste of island comfort you can whip up anytime. Whether it’s a BBQ, potluck, or weeknight dinner, this dish delivers every time.
It’s simple to make, stores well, and pairs with just about anything. Keep this Ono Hawaiian BBQ Macaroni Salad Recipe handy—it’s a keeper that’ll have everyone asking for seconds.
FAQs
What’s the secret to the Ono Hawaiian BBQ Macaroni Salad Recipe?
It’s the combo of mayo, vinegar, and sugar—creamy, tangy, and sweet all at once.
Can I use a different pasta shape?
Yes, small shapes like shells or ditalini work fine, but elbow macaroni is the classic choice.
How long should I chill the salad?
At least 20 minutes works, but 1-2 hours in the fridge makes it even better.
Can I make it ahead of time?
Absolutely, prep it a day early and store it in the fridge—just stir before serving.
Is this Ono Hawaiian BBQ Macaroni Salad Recipe gluten-free?
Not as is, but swap in gluten-free macaroni, and you’re good to go.
Ono Hawaiian BBQ Macaroni Salad Recipe
Equipment
- Colander
- Large pot
- Mixing bowl
- Grater
- Measuring Cups
- Measuring spoons
- Spoon or spatula
Ingredients
- 1 pound elbow macaroni – The classic shape that holds the dressing well.
- 2 cups mayonnaise – Full-fat works best for that creamy richness.
- 1/4 cup milk – Thins the dressing just enough.
- 2 tablespoons apple cider vinegar – Adds a subtle tang.
- 1 tablespoon sugar – Balances the flavors with a touch of sweetness.
- 1 medium carrot – Grated for crunch and color.
- 1/4 cup yellow onion – Grated fine so it blends in.
- 1 teaspoon salt – Brings out all the tastes.
- 1/2 teaspoon black pepper – Adds a mild kick.
Instructions
Step 1: Cook the Macaroni
- Fill a large pot with water and bring it to a boil. Add a pinch of salt, then toss in the elbow macaroni. Cook it for 8-10 minutes until it’s soft but not mushy. Stir now and then so it doesn’t stick. Once it’s done, drain the macaroni in a colander. Rinse it with cold water to stop the cooking and cool it down. Set it aside while you prep the rest.
Step 2: Make the Dressing
- In a big mixing bowl, combine the mayonnaise, milk, apple cider vinegar, and sugar. Stir it all together until it’s smooth. The milk keeps it from being too thick, and the vinegar and sugar give it that signature taste. Add the salt and black pepper next. Mix again until everything’s blended. This dressing is the heart of the Ono Hawaiian BBQ Macaroni Salad Recipe, so give it a quick taste—if you want more tang or sweetness, adjust it here.
Step 3: Prep the Veggies
- Grate the carrot and onion using a box grater or food processor. You want them fine so they mix into the salad without big chunks. The carrot adds a bit of sweetness and crunch, while the onion brings a mild sharpness. Toss the grated veggies into the dressing bowl. Stir them in so they’re evenly coated.
Step 4: Combine Everything
- Add the cooled macaroni to the bowl with the dressing and veggies. Use a spoon or spatula to gently mix it all together. Make sure every piece of pasta gets covered in that creamy goodness. It might look a little wet at first, but the macaroni will soak up the dressing as it sits. That’s part of what makes this Ono Hawaiian BBQ Macaroni Salad Recipe so tasty.
Step 5: Chill and Serve
- Cover the bowl with plastic wrap or a lid and pop it in the fridge for at least 20 minutes. Chilling lets the flavors meld and gives the salad that cool, refreshing feel. When you’re ready, give it a quick stir and serve it up.
