Ono Hawaiian BBQ Macaroni Salad Recipe
This creamy, tangy, and ultra-satisfying Ono Hawaiian BBQ macaroni salad recipe is the perfect copycat of the restaurant favorite. Made with simple pantry ingredients and chilled to perfection, it’s the ultimate Hawaiian plate lunch side dish that gets better by the day.
Equipment
- 1 Large Pot For boiling macaroni
- 1 Mixing bowls One for pasta, one for dressing
- 1 Grater Optional, for carrots or onion
- 1 Measuring Cups & Spoons For dressing accuracy
- 1 Spatula or spoon For gently mixing salad
Ingredients
- 2 cups elbow macaroni Cooked extra soft
- 1/4 cup apple cider vinegar Tossed with warm pasta
- 1 cup mayonnaise Best Foods or Hellmann’s recommended
- 1/4 cup whole milk Helps loosen the dressing
- 1 tbsp sugar Balances the vinegar
- salt and black pepper To taste
- 1/4 cup grated carrot optional For added color and texture
- 1 tbsp grated onion optional For flavor depth, optional
Instructions
- Boil the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook 2–3 minutes longer than the package suggests, until very soft. Drain but do not rinse.
- Add vinegar: While the pasta is still warm, transfer it to a mixing bowl and toss with the apple cider vinegar. Let it cool to room temperature.
- Make the dressing: In another bowl, whisk together mayonnaise, milk, sugar, salt, and pepper until smooth.
- Combine: Once the pasta has cooled, pour the dressing over and mix gently. Fold in grated carrot and onion if using.
- Chill: Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Serve: Stir before serving. Add a splash of milk or mayo to refresh if needed.
Notes
- For the most authentic taste, use full-fat mayo and let the salad chill overnight.
- Customize by adding sriracha, soy sauce, or pickled veggies for a twist.
- Make ahead for BBQs, picnics, or as a creamy comfort food side.