Hawaiian Macaroni Salad

Hawaiian Salad

INGREDIENTS

• Salad:
• 1 pound elbow macaroni, cooked and drained
• 1/3 cup apple cider vinegar
• 1 (20 oz.) can pineapple chunks, juices reserved
• 1 (8 oz.) package diced ham, patted dry with paper towel
• 1 cup carrots, shredded
• 1/2 cup green onions, thinly sliced
• Dressing:
• 3/4 cup reserved pineapple juice
• 1 tablespoon sugar
• 1 1/2 cups mayonnaise
• 1 (6 oz.) container pineapple yogurt

PREPARATION

1. Once you’ve cooked macaroni and it’s cooling, stir in apple cider vinegar and set aside.
2. In a medium bowl, whisk together pineapple juice and sugar, stirring until sugar has dissolved, then mix in mayonnaise and yogurt.
3. In a large bowl, add macaroni, pineapple chunks, diced ham, carrots and green onion.
4. Add dressing and toss together until combined. Serve immediately or refrigerate for 20 minutes to 2 hours. Enjoy!

Recipe adapted from Cincy Shopper