Hawaiian Macaroni Salad Recipe But With Orzo

With Easter right around the corner, mastering the perfect Hawaiian Macaroni Salad Recipe is a must. Creamy, tangy, and perfect for cookout season.

It’s officially the time of year for outdoor get together’s, so you know you need a few ideas for side dishes in your back pocket. This salad pairs perfectly with any type of grilled protein, so you know it’ll be gobbled up at your next gathering. 

Need some other cookout side dish ideas? Give my Charcuterie Board Couscous Salad a try, or this Picnic Caprese Pasta Salad with Aged Balsamic, and these Mexican Street Corn Deviled Eggs with a Korean Twist are a true crowd pleaser.

WATCH OUR HOW-TO VIDEO ON THE GRAM!

INGREDIENTS FOR THIS RECIPE:

Now I know this is traditionally made with macaroni noodles (and if you want to swap to those, go for it), but I only had orzo on hand in my pantry so I went ahead and rolled with it. It turned out fantastic! Here’s what I used:

FOR THE PASTA SALAD:

• Orzo Shaped Pasta
• Mayonnaise
• Buttermilk
• Apple Cider Vinegar
• Grated Carrots
• Sweet Yellow Onion
• Celery
• Sugar
• Salt
• White Pepper

OPTIONAL FOR GARNISH:

• Sweet Paprika
• Italian Parsley

We enjoyed this with hoisin grilled chicken and an Asian-inspired cruciferous veggie salad. The combination was so good and I’ll be sure to share the chicken recipe here soon (which is more of a recipe for the marinade… so stay tuned!). Until then, try this alongside my Weeknight Grilled Sesame Chicken or a few of my BBQ Hawaiian Slow Cooker Meatballs!

EASY SWAPS AND POPULAR ADD-INS:

NOODLES: Like mentioned above, this is traditionally made with macaroni, but seriously it can be made with most types of pasta shapes. A few I recommend (besides orzo) are rigatoni, farfalle, penne or fusilli.

PROTEIN: Want to add some extra oomph? Shredded chicken and/or hard boiled eggs are wonderful additions. Just make sure to adjust the “sauce” items (like mayo and the apple cider vinegar) to accommodate the extra ingredients. I haven’t tried tuna fish, but I bet that would be tasty as well. Oh, and maybe chunks of cubed ham?

WANT TO MAKE THIS LIGHTER? Go ahead and swap half the mayonnaise with Greek yogurt. I would recommend a 2% or 4%, which would add extra protein as well. Greek yogurt does has some tang to it, so I’d start with half the amount of apple cider vinegar, taste, and adjust to your personal taste preferences.

WHITE OR BLACK PEPPER? I choose to make the dish with white pepper and then serve additional salt and black pepper on the side. Black pepper is more bold in flavor, so serving on the side allows guests to season the way they enjoy most.

MORE SALADS YOU’LL SWOON FOR:

Homemade Antipasto Salad with Tangy Dressing

Refreshing Peanut Butter Salad Creamy Cucumber Salad

Crispy Quinoa Salad with Cucumber, Edamame, and Avocado

Crunchy Asian Ramen Salad

Chicken, Berry, Feta, and Arugula Salad with Sumac Dressing

Butter Bean and Asparagus Salad with Citrus Vinaigrette

Miso-Spiked Deviled Egg Salad

California Chickpea Avocado Salad

Chicken Dijon Cobb with Dill-Dijon Vinaigrette 

Strawberry Spinach Salad with Apples

 Kitchen Sink Mediterranean Quinoa Salad

CLICK HERE TO VEIW ALL RECIPES!

 

NOTES ON THIS RECIPE:

• Sometimes I add some celery seeds to the mix. Start with 1 teaspoon and mix-in; allow it to sit in the fridge for at least an hour, taste, and add more if you’d like.
• While I add a little bit of buttermilk to make this extra creamy, you could also substitute it with whole milk. Sometimes I’ll add a little more to taste, just start with the 2 tablespoons and if you prefer more then go for it.
• Leftovers can be kept refrigerated, in a sealed container, and enjoyed within the next 2 – 3 days. Makes a great side for lunch! 

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