Hawaiian Macaroni Salad

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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. Enjoy!

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