Hawaiian Macaroni Salad

While we love and turn to classic, tried and true recipes all the time, we also love coming up with new and exciting ways to reinvent some of said classics…like macaroni salad. While there’s nothing necessarily wrong with the old-fashioned version, there are plenty of ways it can be updated, and we went with a tropical version here: Hawaiian macaroni 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
3/4 cup reserved pineapple juice
1 tablespoon sugar
1 1/2 cups mayonnaise
1 (6 oz.) container pineapple yogurt

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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. Enjoy!

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