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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 10 |
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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! 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 |
Directions:
1. Boil macaroni to al dente - do not over cook; drain & cool.
2. 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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