When I first tasted the Ono Hawaiian BBQ Macaroni Salad, I was transported to the sunny shores of Hawaii with its creamy texture and refreshing taste. This delightful side dish only takes about 15 minutes to prepare, and the magic happens as the flavors meld together during chilling. It’s the perfect accompaniment for any BBQ or summer gathering, bringing a tropical touch to your table.
This recipe is ideal for those looking to impress guests at potlucks, barbecues, or family gatherings. You can make it ahead of time, and it stores well in the fridge, making it a convenient option for entertaining.
Why You’ll Love This Recipe
- The creamy dressing creates a rich and satisfying texture that contrasts beautifully with the fresh vegetables.
- It comes together quickly, making it an effortless addition to any meal.
- The combination of sweet and tangy flavors makes every bite exciting and delicious.
- It’s a versatile dish that pairs well with grilled meats, making it a perfect summer side.
What You’ll Need
Gather these ingredients before you start cooking:
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
You can use low-fat mayonnaise for a lighter option.
Substitutions & Swaps
- Elbow macaroni can be swapped for any small pasta shape.
- Use Greek yogurt instead of mayonnaise for a healthier dressing.
- Red onion works as a substitute for yellow onion.
- Rice vinegar can replace apple cider vinegar.
How to Make It
Start your cooking adventure with these straightforward steps.
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: Enjoy within 3 to 5 days in an airtight container.
Freezer: No, it won’t maintain its quality well.
Reheat: Serve cold; no reheating needed.
Tips for Best Results
- For a crunchier texture, add diced bell peppers or a handful of peas.
- Adjust the tanginess of the dressing by modifying the vinegar and sugar to your taste.
- Always chill the salad before serving for the best flavor and texture.
- Taste the dressing before adding to ensure it’s seasoned to your liking.
Serving Suggestions
- Serve alongside grilled chicken or shrimp for a delightful summer meal.
- Pair it with Hawaiian BBQ dishes for a themed dinner night.
- Use it as a filling for a picnic sandwich for a flavorful twist.
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