Ono Hawaiian BBQ Pasta Salad Recipe: Tropical Twist on Classic Creaminess

This tropical pasta salad brings a taste of Hawaii to your table with a classic creamy base. I developed this recipe to capture the islands’ vibrant flavors in every bite.

The combination of al dente pasta, smoky BBQ notes, and fresh tropical ingredients creates a dish that’s both comforting and exciting. It’s the perfect side for any gathering or a satisfying meal on its own.

Ingredients for Ono Hawaiian Bbq Pasta Salad

Pantry staples meet tropical flair for this vibrant pasta dish.

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The BBQ sauce is key here. Sweet Baby Ray’s or Stubb’s work great—look for that balance of smoky and sweet. For the ham, most grocery store deli counters will cube it for you if you ask (saves time). The cheddar should be sharp for best flavor impact. I grab mine from Whole Foods or Trader Joe’s for consistent quality.

No ham? Smoked turkey or rotisserie chicken work just as well. Fresh pineapple is ideal, but canned (drained well) in a pinch. Swap red bell pepper for green or yellow if that’s what’s on hand. For a lighter version, Greek yogurt for half the mayo keeps it creamy without losing texture.

This salad actually gets better overnight. Keeps 4-5 days in the fridge. Make it a day ahead for the best flavor. Don’t freeze it though—the pasta gets mushy. Perfect for potlucks (the good stuff, not the pre-shredded kind).

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

Here is the method. Straightforward, tested, works every time.

Step 1: Cook the Elbow Macaroni Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package instructions until just al dente—about 1 minute less than the recommended time.

Drain immediately and rinse under cold water to stop the cooking process. This prevents the pasta from becoming mushy when mixed with the dressing. Shake off excess water well—you want the pasta dry, not wet, when combining with the other ingredients.

Step 2: Prepare the Creamy BBQ Dressing

In a large bowl, whisk together the 1 cup Mayonnaise, 0.5 cup BBQ Sauce, and 0.5 cup Sour Cream until smooth. The mixture should be thick but pourable. Taste and adjust seasoning if needed, though the BBQ sauce typically provides enough saltiness.

This dressing base is what gives the salad its signature creamy, tangy, and slightly smoky flavor. I always use full-fat versions for the richest texture. If the dressing seems too thick, you can thin it slightly with a splash of milk, but I find it perfect as is for coating the pasta.

Step 3: Combine Vegetables and Protein

In a separate large bowl, combine the diced 1 whole Red Bell Pepper, finely minced 0.5 whole Red Onion, diced 2 pieces Celery, and thinly sliced 0.25 cup Green Onions. Add the 1 cup Cooked Ham and 1 cup Pineapple.

This mix of fresh, crunchy vegetables with the sweet ham and pineapple creates the perfect contrast in textures. The pineapple adds a burst of tropical sweetness that balances the smokiness of the BBQ sauce beautifully. Gently fold everything together to avoid crushing the pineapple.

Step 4: Assemble the Pasta Salad

Add the cooled elbow macaroni to the bowl with the vegetables and ham. Pour the BBQ dressing over the top. Sprinkle with 0.5 tsp Salt and 0.25 tsp Black Pepper, then add the 1.5 cups Cheddar Cheese.

Fold everything together gently but thoroughly, ensuring the pasta and all the add-ins are evenly coated with the dressing. The cheese will start to soften slightly from the warmth of the pasta, which helps it distribute evenly. Taste and adjust seasoning one final time before serving.

For best flavor development, cover and refrigerate for at least 1 hour before serving. This allows the pasta to absorb the dressing and the flavors to meld together. The salad will keep well in the refrigerator for up to 3 days.

Essential Equipment for Perfect Results

Mixing Bowls

You’ll need large bowls for this recipe. I use my 5-quart stainless steel mixing bowl from All-Clad—it’s big enough to toss the pasta and all the add-ins without spilling. A second medium bowl (about 3-quart) works perfectly for whisking the dressing ingredients together. 💪

Cutting Tools

A sharp 8-inch chef’s knife is essential for dicing the vegetables cleanly. I’ve had my Wüsthof for years—it handles the bell pepper, onion, and celery like a dream. Pair it with a wooden cutting board (I prefer bamboo for its gentle surface).

Measuring Essentials

Accurate measurements matter here. I keep a set of stainless steel measuring cups and spoons from OXO in my drawer. For the BBQ sauce and mayo, a 1-cup liquid measure ensures you get the right ratios for that perfect creamy dressing.

Specialty Tools

A colander is crucial for draining pasta properly. I use a heavy-duty stainless one that won’t tip over when draining 12 oz of macaroni. For the pineapple, a pineapple corer makes quick work of prepping fresh fruit—though a sharp knife works too. 🍍

Serving Equipment

For serving, a large slotted spoon helps portion out the salad without excess dressing. I also keep a rubber spatula handy to scrape every last bit from the bowl—no waste in my kitchen. A tight-sealing container is perfect for storing leftovers.