Ono Hawaiian BBQ Mac Salad Recipe: Island-Inspired Creamy Delight

This island-inspired creation brings creamy, tangy flavors to your table with a touch of Hawaiian flair. I’ve perfected the balance of textures and tastes to capture that authentic BBQ side dish experience.

The secret lies in the combination of creamy dressing, al dente pasta, and just the right amount of sweetness. It’s the kind of dish that turns any meal into a tropical escape.

Ingredients for Ono Hawaiian Bbq Mac Salad

Pantry staples plus a few fresh veggies. Island flavors in every bite.

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The mayo is everything here. Best Foods is the gold standard for Hawaiian mac salad—that’s the brand locals swear by. Grab it at any Walmart or Safeway. The onion needs to be sweet (like a Maui or Vidalia), not sharp white. Carrots and celery add the crunch that makes this dish sing. Don’t skip grating the carrots—it’s worth the extra minute for even texture.

No Best Foods? Hellmann’s works in a pinch (but don’t tell anyone I said that). Swap apple cider vinegar for rice vinegar at the same amount if that’s what’s in the cupboard. Fresh out of celery? Extra carrot or bell pepper keeps the crunch. The sugar can be reduced by half if you prefer less sweetness. For extra richness, some folks add a spoonful of sour cream to the dressing.

This tastes best after 2-3 hours in the fridge—gives the flavors time to meld. Keeps for 3-4 days covered in the fridge. Make it the morning of your BBQ for peak flavor. Leftovers? They disappear fast.

Step-by-Step Instructions for Ono Hawaiian BBQ Mac Salad

This method ensures the creamiest texture and perfect balance of flavors every time.

Step 1: Cook and Cool the Elbow Macaroni

Bring a large pot of salted water to a boil and add the 12 oz Elbow Macaroni. Cook until al dente—about 1 minute less than the package suggests. You want it firm because it’ll soften further as it absorbs the dressing.

Drain immediately and rinse under cold water to stop the cooking process. This also washes away excess starch, preventing a gummy salad. Let it cool completely in a colander—warm pasta will melt the mayonnaise and make the dish greasy.

Step 2: Prepare the Vegetables and Eggs

Finely dice the 1 whole Sweet Onion—this ensures even distribution without overpowering bites. Grate the 2 whole Carrots using the small holes of a box grater for a fine, consistent texture. Finely chop the 2 pieces Celery Stalks to match the onion’s size.

Chop the 4 whole Hard-Boiled Eggs into small, even pieces and thinly slice the 4 pieces Green Onions. I keep the egg chopping until the end to maintain their shape. The contrast of colors and textures is key to this dish’s appeal.

Step 3: Whisk the Creamy Dressing

In a large bowl, combine the 1.5 cups Mayonnaise, 0.5 cup Best Foods Mayonnaise, 0.25 cup Apple Cider Vinegar, 2 tbsp Yellow Mustard, 2 tbsp Granulated Sugar, 1 tsp Salt, and 0.5 tsp Black Pepper. Whisk until smooth and fully emulsified.

Taste and adjust seasoning if needed—the dressing should be tangy and slightly sweet, with a creamy richness that coats the back of a spoon. Real talk: this is where the magic happens. The Best Foods mayonnaise adds that authentic Hawaiian touch.

Step 4: Combine and Chill for Best Flavor

Add the cooled macaroni, onion, carrots, and celery to the dressing. Fold everything together gently but thoroughly, ensuring every piece is coated. The pasta will drink up the dressing as it chills, so don’t be alarmed if it seems dry at first.

Fold in the chopped hard-boiled eggs and green onions. Cover the bowl and refrigerate for at least 2 hours, but overnight is ideal. This chilling time lets the flavors meld and the salad reach its signature creamy consistency.

Give it one final stir before serving. The salad should glisten with dressing, and the vegetables should be tender but still have a slight crunch. Garnish with extra green onions if desired.

Best Sauces and Condiments for This Dish

Classic Hawaiian Additions

For an authentic touch, drizzle with shoyu sauce (Japanese soy sauce) just before serving—about 1 tbsp enhances the umami depth. I also love adding a sprinkle of furikake seasoning for that true island flavor. 🌟

Spicy Kick Options

Mix in 1-2 tsp sriracha or chili crisp to the dressing for heat lovers. The sweetness of the salad balances the spice perfectly. For a milder option, add ½ tsp cayenne pepper instead.

Tangy Twists

A splash of pineapple juice (2-3 tbsp) in the dressing adds tropical brightness. Alternatively, stir in 1 tbsp lime zest for a citrusy pop. Both work beautifully with the creamy base.

Herb Infusions

Fresh cilantro or parsley (2 tbsp chopped) folded in at the end brings freshness. I forage wild cilantro near the coast—it’s more aromatic than store-bought. 🌿

BBQ Pairing Sauces

Serve with a side of teriyaki glaze or honey mustard for dipping. The sweet-savory contrast elevates the dish at any BBQ spread. I always keep extra on hand for second helpings.