**Introduction**

Alright, let me spill the beans (or should I say macaroni?). This ono Hawaiian Macaroni Salad is like a mini vacay to the islands without the pricey plane ticket. It’s tangy, it’s creamy, it’s all those good things that make you say “ono” — that’s Hawaiian for delicious, by the way. If you’ve never thrown toasted sesame oil into your mac salad, prepare for a flavor revelation!

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MORE OF OUR FAVORITE…

**Family Story**

So, this is a staple that doesn’t last long once I make it in our home. My husband adores it like it’s the only salad that ever existed, and I get it — that creamy dressing is addictive. We started making it when he brought the recipe back after visiting a friend in Hawaii, and ever since, it’s become one of those dishes we just can’t get enough of. Seriously, if I make enough for leftovers (big “if”), we’re practically licking the bowl.

Why You’ll Love This ono Hawaiian Macaroni Salad

Get ready to devour:
– The easiest way to get island vibes without a passport.
– A dish where leftovers might even be better cold and straight from the fridge at midnight.
– All the mayo goodness without any of the judgment. Salads are healthy-ish, right?

How to Make It

Alright, here’s what you’re gonna do. First, get that macaroni boiling with a vengeance — none of that al dente nonsense here, we want it soft! While that’s doing its thing, you whisk up a creamy sauce that just begs to glop onto every nook and cranny of those noodles. On a lazy day, toss in some shredded veggies for crunch. Then, chill it out in the fridge, but good luck waiting until it’s cold to dive in — I never do!

Ingredient Notes

– Elbow Macaroni: Cook it like you mean it; don’t skimp on the soft side.
– Mayonnaise: For the love of all things creamy, don’t use the low-fat stuff. Full-on real mayo is where the magic’s at.
– Pineapple (Optional): Once, I went rogue and skipped it. The salad police did not show up, but hey, your choice!

Recipe Steps:
1. Boil macaroni until soft and dreamy, then drain.
2. Whip up a rich mayo-based dressing with a dash of toasted sesame oil.
3. Combine noodles and dressing, coating every bite. Refrigerate unless you’re impatient (like me).
4. Serve with extra love, maybe a side of pineapple if you’re feeling fancy.

What to Serve It With

Tips & Mistakes

– Always taste the dressing. If your spoon doesn’t make you close your eyes in bliss, add more stuff!
– Forget to chill it? Eh, room temp is fine, too. No one’s judging here.

Storage Tips

Store this baby in an airtight contraption in the fridge. Eating it cold will guarantee a cozy feeling inside, and frankly, it doubles as an awesome breakfast. Don’t deny it until you’ve tried it.

Variations and Substitutions

Try swapping in Greek yogurt for part of the mayo if guilt’s knocking at your door. No pineapple? No worry. Use what you’ve got — bell peppers or cucumbers do the trick when the fridge mocks you with its emptiness. If you forget or purposely skip the sesame oil, don’t sweat it. You’re still a culinary rockstar.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!