Ono Hawaiian BBQ Macaroni Salad Recipe

The creamy texture and vibrant flavors of a perfectly made macaroni salad bring back memories of summer barbecues and family gatherings. This Ono Hawaiian BBQ Macaroni Salad Recipe takes just about 15 minutes to prepare and is a delightful balance of rich and tangy notes, making it an irresistible side dish for any occasion.

This recipe is perfect for those who love classic barbecue sides, especially during cookouts, picnics, or potluck dinners. You can easily make this salad ahead of time, and it keeps well in the fridge, making it a great option for meal prep.

Why You’ll Love This Recipe

• Creamy mayonnaise combined with tangy vinegar creates a flavorful dressing that perfectly coats the salad.
• The crunchy vegetables add a refreshing texture that complements the tender pasta.
• It’s a quick and easy recipe that comes together in under 30 minutes.
• The flavors meld beautifully after chilling, enhancing the overall taste.

What You’ll Need

Gather these ingredients to make the salad come together perfectly.

For the Salad

• 2 cups elbow macaroni
• ¼ cup grated carrot
• ¼ cup finely diced yellow onion
• ¼ cup finely diced celery
• 2 tablespoons finely chopped green onions

For the Dressing

• 1 cup mayonnaise
• ¼ cup whole milk
• 1 tablespoon brown sugar
• 2 tablespoons apple cider vinegar
• ½ teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Serving

• Additional green onions, for garnish (optional)

Use low-fat mayonnaise for a lighter option.

Substitutions & Swaps

• Elbow macaroni can be swapped for any pasta.
• Replace brown sugar with honey if desired.
• Use any vinegar in place of apple cider vinegar.
• Greek yogurt can substitute part of the mayonnaise.

How to Make It

Follow these steps to create your Ono Hawaiian BBQ Macaroni Salad.

Cook Macaroni

Boil the elbow macaroni according to the package instructions. Drain and let it cool to room temperature.

Prepare Dressing

In a mixing bowl, whisk together mayonnaise, whole milk, brown sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.

Combine Ingredients

In a large bowl, combine the cooked macaroni, grated carrot, diced onion, diced celery, and chopped green onions.

Add Dressing

Pour the prepared dressing over the macaroni mixture. Gently toss until the macaroni and vegetables are evenly coated with the dressing.

Chill

Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 30 minutes to allow the flavors to meld and the salad to chill.

Serve

Once chilled, give the macaroni salad a final toss and serve. Garnish with additional green onions if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the texture will change after freezing.
Reheat: Not necessary, serve chilled.

Tips for Best Results

• Ensure that the macaroni is cooled completely before mixing to keep the dressing from thinning out.
• Use fresh vegetables for the best crunch and flavor.
• Adjust the sweetness by modifying the amount of brown sugar to taste.

Serving Suggestions

• Serve alongside grilled meats for a perfect barbecue meal.
• Pair it with fresh fruit salads for a summer picnic.
• Use as a side dish at potlucks to impress your guests.