The Ultimate Ono Hawaiian BBQ Macaroni Salad Recipe

Craving that signature creamy, slightly sweet, and incredibly satisfying side dish found at your favorite Hawaiian plate lunch spot? This homemade version of the famous Ono Hawaiian BBQ Macaroni Salad captures the authentic taste perfectly. It’s the essential accompaniment to grilled meats, making your weeknight dinner feel like a luau.

Why You Will Love This Recipe

This Ono Hawaiian BBQ Macaroni Salad is undeniably crave-worthy. Unlike standard American picnic macaroni salads, this version features a richer, slightly tangier dressing that coats the macaroni perfectly without becoming overly thick or gloppy. It’s amazingly simple to assemble, requires no cooking other than boiling the pasta, and tastes even better the next day after the flavors have fully melded together. It truly is the perfect complement to BBQ chicken, kalua pork, or teriyaki beef.

Ingredients

• 1 pound elbow macaroni
• 1 cup mayonnaise (full-fat recommended for best flavor)
• 1/4 cup milk (whole milk preferred)
• 1/4 cup finely grated carrot (optional, for color and texture)
• 1/4 cup finely chopped celery
• 1/4 cup sweet pickle relish (drained)
• 2 tablespoons apple cider vinegar
• 1 tablespoon white granulated sugar
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper

Step-by-Step Instructions

1. Cook the macaroni according to package directions until it is al dente. It is very important not to overcook the pasta, as it will continue to soften as it soaks up the dressing later.
2. Immediately drain the hot pasta and rinse thoroughly under cold water. Rinsing stops the cooking process and removes excess starch, which helps prevent the salad from becoming gummy. Drain the cooled macaroni very well.
3. In a large mixing bowl, whisk together the mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper until the dressing is completely smooth and well combined. Taste the dressing and adjust seasoning now if necessary.
4. Add the drained macaroni, finely grated carrot (if using), chopped celery, and sweet pickle relish to the dressing bowl.
5. Gently fold all the ingredients together until the macaroni and vegetables are evenly coated with the creamy dressing. Ensure you mix thoroughly but avoid excessive mashing of the pasta.
6. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. Chilling allows the macaroni to absorb the dressing liquids, creating the signature creamy Hawaiian texture.
7. Before serving, give the salad a final gentle stir. If the salad seems too dry after refrigeration, stir in an extra tablespoon or two of milk or mayonnaise until the desired consistency is reached.

Expert Tips / Pro Tips

• Rinsing is non-negotiable: Always rinse your cooked macaroni thoroughly with cold water immediately after draining. This removes surface starch that causes clumping.
• Use High-Quality Mayo: The dressing is the star here. Using a good quality, full-fat mayonnaise makes a noticeable difference in the richness and authentic flavor profile.
• The Overnight Rest: Do not skip the chilling time. This salad significantly improves in flavor and texture after resting in the refrigerator overnight, allowing the vinegar and sugar to permeate the pasta.
• Don’t Skimp on Sugar: The subtle sweetness is key to emulating the Ono style. While you can reduce it slightly, removing it entirely will change the character of the salad.

Variations & Substitutions

• For a Tangier Kick: Add 1 teaspoon of Dijon mustard to the dressing mixture for an added layer of complexity.
• Extra Veggies: While the traditional version is simple, some people enjoy adding finely minced white or yellow onion for a sharper bite. Start with just one tablespoon.
• Creamier Dressing Base: Substitute half of the milk with heavy cream or evaporated milk for an ultra-rich and decadent mouthfeel, closer to some traditional deli styles.
• Gluten-Free: Substitute regular elbow macaroni with a high-quality gluten-free legume or corn-based macaroni, ensuring you do not overcook it, as these varieties can break down faster.

Serving Suggestions

This classic side dish pairs wonderfully with almost any grilled or barbecued protein. It is the standard accompaniment to BBQ Chicken, Teriyaki Beef, Grilled Shrimp skewers, or classic Kalua Pork. For a true plate lunch experience, serve alongside white rice and a scoop of your favorite plate sauce.

Storage, Freezing & Reheating

Store leftovers tightly covered in an airtight container in the refrigerator. This salad is best consumed within 3 to 4 days. Due to the high mayonnaise content, this macaroni salad does not freeze well; the texture of the dressing will separate and become watery upon thawing.

Nutrition Information

Please note that these values are approximations and can vary based on specific ingredient brands used, particularly the type of mayonnaise.

FAQ

Why is my macaroni salad gummy?

Gummy salad usually happens for two primary reasons: either the pasta was severely overcooked, or you did not rinse the starch off immediately after draining. Always aim for al dente pasta and rinse until the water runs cold.

Can I use just heavy cream instead of milk?

While you can use heavy cream, you should dilute it slightly with water or vinegar to mimic the liquid consistency of the milk. Using only straight heavy cream will result in a dressing that is too thick and rich.

How do I get the authentic “grassy” or slightly savory undertone?

The slight savoriness often comes from the specific blend of finely minced celery and sometimes a very small amount of onion powder, though in the Ono style, it primarily comes from the balance of vinegar and a touch of sweetness working against the rich mayonnaise base.

Ono Hawaiian BBQ Macaroni Salad

A creamy, slightly sweet, and tangy macaroni salad inspired by the famous Hawaiian BBQ side dish. Perfect for picnics, luaus, or as a great accompaniment to grilled meats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Course: Salad, Side Dish

Cuisine: American, Hawaiian

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Salad

• 16 oz Elbow Macaroni Or small pasta shells
• 1 cup Celery Finely diced
• 1/2 cup Sweet Onion Very finely minced

For the Dressing

• 2 cups Mayonnaise Full fat recommended
• 1/4 cup White Vinegar
• 1/4 cup Milk Whole milk preferred
• 2 tablespoons Granulated Sugar
• 1 teaspoon Salt Or to taste
• 1/2 teaspoon Black Pepper Freshly ground
• 1/4 teaspoon Onion Powder

Method

 

Instructions

1. Cook the macaroni according to package directions until perfectly al dente. Undercooking slightly is key as it will absorb dressing later.
2. Drain the cooked macaroni immediately and rinse thoroughly with cold water to stop the cooking process and remove excess starch. Drain very well.
3. While the pasta cools, prepare the dressing: In a large bowl, whisk together the mayonnaise, white vinegar, milk, sugar, salt, black pepper, and onion powder until smooth and fully incorporated.
4. Add the rinsed, drained macaroni, finely diced celery, and minced sweet onion to the bowl with the dressing. Mix gently until everything is evenly coated.
5. Cover the bowl tightly and refrigerate for at least 4 hours, but preferably overnight, allowing the flavors to meld and the pasta to fully absorb the dressing.
6. Before serving, taste and adjust seasoning if necessary (you may need a pinch more salt or sugar). Serve chilled as a classic side dish.

Notes

The secret to authentic Hawaiian style mayo salad is to make the dressing quite liquidy before mixing, as the pasta will soak up all that moisture during refrigeration. Do not skip the chilling time!