Ono Hawaiian BBQ Macaroni Salad is the cool, creamy side that turns any weeknight into a mini luau. Elbow noodles soak up a slightly sweet, tangy dressing while shredded carrot and onion add the classic crunch you remember from the islands. No fancy gear—just one pot and a bowl—and it actually tastes better after an overnight nap in the fridge. Pair it with my Loaded Scrambled Eggs for a tropical brunch twist.
Why You'll Love Ono Hawaiian BBQ Macaroni Salad – Easy Homemade Side in 40 Min
Creamy, tangy Ono Hawaiian BBQ Macaroni Salad tastes just like the plate-lunch classic. One bowl, pantry staples, make-ahead friendly—ready in 40 minutes.
Ingredients for Ono Hawaiian BBQ Macaroni Salad – Easy Homemade Side in 40 Min
How to Make Ono Hawaiian BBQ Macaroni Salad – Easy Homemade Side in 40 Min
Step 1
Cook the macaroni: Boil elbows 1 minute past package time for extra-soft, island-style noodles. Drain, rinse with cold water, and let stand 5 minutes to steam off excess water.
Step 2
Build the dressing: In a big bowl whisk mayo, milk, vinegar, mustard, salt, sugar, and pepper until silky.
Step 3
Fold it together: Add hot noodles, carrot, onion, and green onion. Stir gently until every noodle is coated; the pasta will drink up the dressing as it cools.
Ono Hawaiian BBQ Macaroni Salad – Easy Homemade Side in 40 Min FAQs
FAQs
Can I make Ono Hawaiian BBQ Macaroni Salad ahead of time?
Absolutely—make it up to 2 days ahead; flavor improves overnight.
What’s the best substitute for mayo?
For a similar texture, use ¾ cup plain Greek yogurt + ¼ cup mayo.
How do I store leftovers?
Keep in an airtight container in the fridge for 4 days; give it a quick stir and a splash of milk to refresh.
Why did my salad turn out dry?
Noodles keep absorbing dressing; simply fold in 1–2 Tbsp milk until creamy again.