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 serv.

uncooked elbow macaroni↗8 ounces
imitation crabmeat, chopped1⁄2 lb
frozen peas, cooked↗9 ounces
celery, chopped↗2
large hard-boiled eggs, grated4
pickle relish↗1⁄4 teaspoon
salt and pepper
chopped yellow onions (optional) or 2 chopped scallions (optional)1⁄2
Best Foods Mayonnaise, as needed↗3⁄4 quart

Step-by-step instructions

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!

Source: food.com

Original recipe ↗

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