Ono Macaroni Salad
Creamy, tangy, and irresistibly flavorful, Ono Macaroni Salad is a true crowd-pleaser that brings the comforting essence of Hawaiian cuisine to your table. Made with tender elbow macaroni tossed in a velvety dressing of mayonnaise, milk, and just a hint of sweetness from granulated sugar, this recipe takes a classic macaroni salad to the next level. The addition of apple cider vinegar gives it a subtle tang, while freshly grated carrots and sweet onion provide vibrant color and crunch. Optional green onion adds a touch of freshness, making every bite a harmonious blend of textures and flavors. Perfect for potlucks, barbecues, or as a side to your favorite island-inspired dishes, this make-ahead pasta salad only gets better after time in the fridge, as the flavors meld together beautifully. For a taste of the tropics, serve this Ono Macaroni Salad chilled and watch it disappear!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Elbow macaroni
- 2 cups Mayonnaise
- 0.5 cup Milk
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Granulated sugar
- 2 medium Carrot, grated
- 0.5 cup Sweet onion, finely grated
- 2 stalks Green onion, thinly sliced (optional)
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until very soft, about 1-2 minutes longer than al dente. Drain the macaroni and rinse under cold water to stop the cooking process.
Transfer the cooked macaroni to a large mixing bowl and toss with apple cider vinegar while it's still warm. This will help the macaroni absorb the tangy flavor. Let it cool to room temperature.
In a separate large bowl, whisk together mayonnaise, milk, granulated sugar, salt, and black pepper until smooth and creamy.
Add the grated carrots, sweet onion, and green onion (if using) to the mayonnaise mixture, stirring until evenly combined.
Pour the mayonnaise mixture over the cooled macaroni and fold gently to ensure that every piece of pasta is coated with the dressing.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld together. The pasta will absorb some of the dressing as it chills, resulting in a rich and creamy salad.
Before serving, taste and adjust the seasoning with more salt and pepper if needed. Garnish with additional green onion, if desired. Serve chilled.
Nutrition Facts
Calories |
5518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.3 g | 457% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 5980 mg | 260% | |
| Total Carbohydrate | 501.4 g | 182% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 61.1 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 248 mg | 19% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 942 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
