Hawaiian Macaroni Salad Recipe

Hawaiian Macaroni Salad Recipe 1



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


3/4 cup reserved pineapple juice

1 tablespoon sugar

1 1/2 cups mayonnaise

1 (6 oz.) container pineapple yogurt


Once you’ve cooked macaroni and it’s cooling, stir in apple cider vinegar and set aside.

In a medium bowl, whisk together pineapple juice and sugar, stirring until sugar has dissolved, then mix in mayonnaise and yogurt.

In a large bowl, add macaroni, pineapple chunks, diced ham, carrots and green onion.

Add dressing and toss together until combined. Serve immediately or refrigerate for 20 minutes to 2 hours.

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