Ono Hawaiian Macaroni Salad Recipe
Experience the tropical flavors of Hawaii with this Ono Hawaiian Macaroni Salad recipe. A delightful blend of macaroni, a tangy dressing, and crisp vegetables, this dish captures the essence of Hawaiian cuisine. Get ready to transport your taste buds to the islands with this delicious and easy-to-make macaroni salad that complements any meal or stands out on its own. Aloha flavors await!
Ingredients
Ono Hawaiian Macaroni salad ingredients
- 1 pounds (4 cups/455g) macaroni (use gluten-free elbow pasta for a gluten-free option)
- 2 tablespoons (30ml) apple cider vinegar
- 2 carrots shredded
- 1/4 cup (30g) grams onion shredded (optional)
- 2 1/2 cups (590g) Mayonnaise (Best Foods or Hellman’s mayonnaise, or your favorite vegan mayonnaise)
- 1/4 cup (60ml) milk (regular or plant-based)
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt or sea salt
- 1/4 teaspoon ground black pepper
Instructions
How to make Authentic Ono Hawaiian Macaroni salad
- Prepare the macaroni following the instructions on the package. Once cooked, drain it thoroughly and transfer it to a spacious bowl (a Tupperware bowl with a lid works well for easy refrigeration).
- While the macaroni is still warm, sprinkle vinegar over it and introduce the shredded carrot and onion. Give it a good toss until everything is nicely combined. Pop it in the refrigerator for about 15 minutes or until it cools.
- In a separate, smaller bowl, whisk together the mayo, milk, and sugar. Carefully fold this mayo mixture into the macaroni, ensuring all the noodles get an even coating. Season with salt and pepper according to your taste.
- Cover the bowl and let it chill in the refrigerator for at least 4 hours (overnight is even better). Just before serving, gently stir the macaroni and, if needed, add a splash more milk, but no more than a tablespoon or two. Your delicious macaroni salad is ready to be enjoyed!