You'll love this quick and easy Hawaiian Mac salad with only 5 ingredients. It's so simple to make and perfect to serve along side authentic Hawaiian BBQ. Copycat recipe for Ono and L&L macaroni salad.
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This L&L and Ono copycat macaroni salad recipe is a really simple to make and a crowd pleaser. If you are serving this for an event, double or even quadruple the recipe.
To describe the flavor, it’s extra creamy, tangy, and slightly sweet. Best served along side Hawaiian BBQ chicken and sticky white rice.
Ingredients
Elbow Macaroni - It’s the classic shape for this cold salad, but any bite size pasta would be delicious.
Mayonnaise - Hellman’s or Best Foods brand. You can use a vegan, organic, or low calorie substitute.
Vinegar- Rice, white wine, or any white vinegar.
Vegetables- Finely grated white onion and carrot.
Seasonings- Salt and optional sugar.
Cooking The Macaroni
When cooking the elbow macaroni, don’t forget to heavily salt the water. You want to really season the pasta.
Cook the about 3 minutes more than the package instructions. You don’t want al dente.
Don’t rinse the macaroni and don’t add oil to prevent sticking. After draining add the vinegar, onion, and carrots.
Popular Mix In’s
If you would like to add even more flavor or want to change up a few ingredients and toppings, check out these delicious options.
- Tuna
- Hard Boiled Eggs
- Spam
- Deli Ham or Turkey
- Green Onions
- Celery
- Peas
- Pineapple
- Mustard
- White Pepper
- Touch of Whole Milk
Storage & Leftovers
Keep the Hawaiian macaroni salad chilled in the refrigerated. Store in an airtight or deli container for up to 5 days. It’s best enjoyed within the first 3 days for the best flavor.
How To Make Hawaiian Macaroni Salad Step By Step
1. Cook macaroni with lots of salt according to package directions plus an extra 3 minutes. Drain well and place in a large mixing bowl.
2. When still hot add onion, vinegar, and optional sugar. Toss well.
3. Add is finely shredded carrot and allow to cool for 15 minutes. Mixing in between to prevent any sticking of the noodles.
4. Fold in the Hellman's or Best Foods mayo.
5. You want this salad to be very creamy, add more if necessary. Taste and adjust seasonings.
6. Place in an airtight container, I like to use deli containers. Chill in the refrigerator for a minimum of 4 hours but overnight is best.
7. Served best with Huli Huli Hawaiian chicken and white rice. Enjoy.
Classic Hawaiian Macaroni Salad
Equipment
- Mixing Bowl
- Measuring Tools
- Mixing Spoon or Rubber Spatula
- Heavy Bottom Pot or Large Saucepan
- Strainer or Fine Sieve
Ingredients
- 8 oz Elbow Macaroni, (2 cups)
- 1 ¼ cups Mayo, Hellman's or Best Foods
- 1 Carrot, finely grated
- 1 ½ tablespoon Onion, finely grated
- 1 ½ tablespoon Rice or White Wine Vinegar
- ½ tablespoon Sugar (optional)
- Salt
Instructions
Cook The Macaroni
- Cook macaroni with lots of salt according to package directions plus an extra 3 minutes. Drain well and place in a large mixing bowl.
- When still hot add onion, vinegar, and optional sugar. Toss well.
- Add is finely shredded carrot and allow to cool for 15 minutes. Mixing in between to prevent any sticking of the noodles.
- Fold in the Hellman's or Best Foods mayo. You want this salad to be very creamy, add more if necessary. Taste and adjust seasonings.
- Place in an airtight container, I like to use deli containers. Chill in the refrigerator for a minimum of 4 hours but overnight is best.
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