Ono Macaroni Salad
At a Glance
- Prep
- 5 minutes
- Cook
- 8 minutes
- Total
- 13 minutes
- Servings
- 8-10 serving(s)
Categories
- Salad
- Side Dish
- Hawaiian
- Boiling
- Easy
Allergens
- Eggs
- Fish
- Wheat
- Soy
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
I was desperately searching for the rather plain macaroni salad served at Ono Hawaiian BBQ and this one comes close! Apparently, this is a typical macaroni salad from the islands. I've also made it with tuna instead of crab, and edamame (soy beans) instead of peas, and it turned out great!
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Equipment
Pot, Colander, Mixing bowl
Ingredients
- 8 ounces uncooked elbow macaroni
- 1/2 lb imitation crabmeat, chopped
- 9 ounces frozen peas, cooked
- 2 stalks celery, chopped
- 4 large hard-boiled eggs, grated
- 1/4 teaspoon pickle relish
- salt and pepper
- 1/2 chopped yellow onions (optional) or 2 chopped scallions (optional)
- 3/4 quart Best Foods Mayonnaise, as needed
Instructions
Boil macaroni to al dente - do not over cook; drain & cool.
Add all other ingredients to cooled macaroni then add the mayo. The macaroni will absorb the mayo, so you may want to make your salad a day ahead to let the flavors combine. You might also want to add more mayo just before serving. Enjoy!
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