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A Perfect Picnic Recipe: Spoon Fork Bacon’s Hawaiian Style Macaroni Salad.


We’re getting really pumped for summer to arrive, because it means we get to break out our grills and picnic baskets and head to the beach or park for full days of R&R with great friends and family, great music, and lots of delicious food. We love great picnic recipes, and always try to think about delicious dishes that are great for warm weather, but that will also hold well for a couple of hours. One of the first places our minds seem to go to is cold and creamy macaroni salad. Nothing screams perfect picnic recipe to us more than a nice, creamy, cold lettuce-less salad.

We’ve created a simple version of macaroni salad, but added a Hawaiian twist by adding in a very small amount of bonito flakes. The fish flakes don’t give a fishy flavor to the macaroni salad at all, but they do add a subtle richness that cuts through the mayonnaise very nicely. It’s one of our favorite casual picnic go-to dishes that we can’t get enough of. There are minimal ingredients (which is always a plus), and it’s awesome because it actually gets better with time, meaning you can make this dish in the morning (or even the night before) and let the flavors hangout and merry together. This dish also pairs really well with a ton of other summertime dishes like ribs, barbecue chicken, pulled pork sandwiches, etc.

We hope everyone is as excited as we are for summer to arrive, and now for this Hawaiian-style macaroni salad as well. Cheers!

Hawaiian-Style Macaroni Salad
Serves 3 to 5

1/2 lb. elbow macaroni
1 medium carrot, peeled and diced
1 rib celery, cleaned and diced
1/4 red onion, diced (about 1/3 cup)
3/4 cup mayonnaise
1- 1 1/2 teaspoons bonito flakes (2 1/2 tablespoons canned tuna, drained)
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard, optional
salt and pepper to taste

1. Fill a large pot with water, place over high heat and bring to a boil. Add about 2 tablespoons of salt and the macaroni and stir.
2. Boil macaroni for about 12-15 minutes or until al dente, stirring occasionally. Drain and set aside.
3. Place mayonnaise, bonito flakes, vinegar, and mustard (if using) in a small bowl and stir together. Season with salt and pepper.
4. Fold carrots, celery, onions, and mayonnaise mixture into the bowl of macaroni and stir together until completely combined.
5. Place mixture in the refrigerator for at least an hour and adjust seasoning before serving.

(Shop all things summer on MYHABIT.)

More guest food blog recipes for your cooking / dining pleasure:
*A warm weather cocktail.
*Perfect (and perfectly spicy) pasta Arrabiatta, courtesy of charming chef Serena Bass.
*It's salad season again: Here, some to try.

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