Ono Hawaiian Macaroni Salad Recipe

This macaroni salad is the kind that shows up at every backyard potluck and somehow still gets all the leftovers. Creamy, tangy, a little sweet, with soft pasta and just enough crunch from grated carrot and celery — it’s Hawaiian comfort food in a bowl. It hugs whatever plate it’s on and somehow makes plain grilled meat taste like a celebration.

My husband calls this the “oops-I-made-too-much” food because he keeps eating it straight out of the fridge. Our kiddo dubs it the “white pasta” and requests it at every picnic. It became our go-to because it’s forgiving: I once forgot to buy mayo and saved the day with a jar of mayo-plus-yogurt I found in the back of the fridge — weird swap, but the family ate it like it was deliberate. Now it’s a staple; I make a big batch, and suddenly there’s peace in the kitchen for a few days.

Kitchen Talk

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This one has personality. I learned early on you don’t need fancy ingredients — but you do need patience with the dressing. One time I added the cold dressing straight into steaming-hot pasta and the mayo slicked weirdly; the texture was off. Now I always cool the pasta first unless I’m aiming for a slightly looser sauce. Also, don’t skip grating the carrots fine — big chunks feel out of place here. And the Kewpie mayo swap? Totally worth experimenting with if you want that slightly sweeter, richer note.

Shopping Tips

– Grains/Pasta: Pick small macaroni or elbow shapes that hold the dressing; avoid anything too thin that gets mushy after sitting in the fridge.
– Dairy: If you use yogurt or buttermilk in the dressing, choose full-fat for creaminess; low-fat versions can separate or taste thin.
– Vegetables: Get firm carrots and crisp celery — they’re the crunch backbone here. Look for tight, unblemished stalks and bright orange carrots.
– Fats & Oils: Use a neutral oil if your dressing calls for it, and don’t substitute olive oil unless you want that fruity flavor to compete with the mayo.
– Specialty Item: If you can find Japanese Kewpie mayo, try it — it’s sweeter and richer than standard mayo and nails that Hawaiian-style vibe.

Prep Ahead Ideas

– Cook and cool the pasta a day ahead; toss it with a tiny bit of oil to keep it from clumping.
– Grate carrots, chop celery/onion, and store them in airtight containers in the fridge so assembly is a five-minute job.
– Mix the dressing up to 24 hours ahead — flavors marry nicely. Keep it chilled in a jar and give it a quick whisk before using.
– Store everything separately if you’re transporting to a picnic and toss together at the last minute to keep textures bright.

✔Time-Saving Tricks

– Cook pasta while you prep the veggies so you’re doing two things at once; drain and cool quickly under cold water.
– Use a food processor to pulse the carrots and onion if you want an ultra-fine, quick grate.
– Swap in pre-shredded carrots or frozen peas in a pinch — not exactly the same, but handy for weeknight recovery.
– Don’t rush the chill if you can help it; the salad benefits from giving flavors time to settle.

✔Common Mistakes

– Overcooking the pasta — I did this once and ended up with a gluey mess; rinse and cool the pasta to stop carryover cooking.
– Adding very hot pasta to the dressing — it can break the mayo and make the texture greasy. Let the pasta cool first.
– Skimping on seasoning — mayo tones things down, so taste and adjust salt and acid (vinegar or lemon) before serving.
– Forgetting the crunch — small dice or fine grates of veggies make the salad sing; big chunks feel clumsy.

What to Serve It With

– Grilled teriyaki chicken or sticky ribs — the creaminess is perfect with sweet, smoky proteins.
– A simple green salad to cut through the richness.
– Cold sliced ham, roasted pork, or a plate of grilled fish.
– Bring it to a BBQ or potluck; it’s the reliable side that vanishes first.

✔Tips & Mistakes

– Cool pasta fully before tossing with dressing; heat wrecks mayonnaise textures.
– Salt the pasta water a little so the pasta isn’t bland even after chilling.
– If the dressing tastes flat, a splash of vinegar or squeeze of lemon brightens it instantly.
– If it’s too thick, loosen with a little milk or a touch of pickle juice for tang.

✔Storage Tips

Leftovers live happily in an airtight container in the fridge for a few days. It’ll firm up as it chills — eat it cold straight from the fridge (no shame) or let it sit at room temp for a bit if you prefer. Some people even eat it for breakfast with an egg; no judgment here.

✔Variations and Substitutions

If you’re low on mayo, half mayo and half plain yogurt or kefir works in a pinch. Kewpie mayo makes it sweeter and silkier if you can get it. Want extra bite? Add finely diced onion or a splash of pickle brine. For a lighter version, swap some mayo for cottage cheese or Greek yogurt — texture changes, but it’s still delicious. Don’t try replacing the pasta with rice noodles here — it gives a very different, less creamy mouthfeel.

Frequently Asked Questions