I have had this Hawaiian style macaroni salad. I have had it with plate lunch type of meal. It looks like it has just course black pepper and maybe salt and a creamy kind of dressing. I could maybe play around with it I am just looking for how to get that creamy dressing. Mayo (it seems to me) gets kind of greasy and sinks into the pasta, plus It was much creamier than mayo. Any ideas would help.

What is more versatile and creamier then mayo is making mayo from scratch, and the taste is quite different and fresher. In a blender beat four eggs and slowly add a good quality vegetable oil with a pinch of salt. Blend until it is the consistency of mayo, thick and creamy. Taste it and you will see the difference. It is the simplest dressing to make from scratch and almost foolproof.

Try this one,
Lb macaroni
1 cup (good quality) mayo
1/4 cup milk
1 tsp celery salt
1/2 tsp black pepper
1 large carrot grated
2-4 scallions sliced
(Optional 2 stalks celery, 2 sweet pickles)
Cook maraconi, add carrots, mayo, milk till coated, salt, pepper to taste, celery salt and scallion. Refrigerate for several hours.