Hawaiian Macaroni Salad

Hawaiian Salad

  • 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
  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

2 and 2

Print Friendly, PDF & Email


The Pioneer Woman’s Lemon Cream Scones