Hawaiian macaroni salad brings elbow pasta, pineapple, cooked ham, cheddar, and vegetables together in a lightly sweet creamy dressing. Chill the mixed salad before serving.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.
- 10 ounces elbow macaroni
- 2 cups pineapple chunks, fresh or canned
- 2 cups cooked ham, cubed
- 1 1/2 cups cheddar cheese, cubed
- 1 cup celery, chopped
- 1/2 cup shredded carrot
- 1/4 cup sliced green onion, plus extra for garnish
- 1 1/2 cups light mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon white sugar
- Salt and pepper, to taste
How to prepare it
Cool the cooked pasta before combining it with the pineapple, ham, cheese, and vegetables. Whisk the dressing separately so it distributes evenly when folded into the bowl.
For keeping this cold salad safe, follow FoodSafety.gov’s chilling guidance.
The order matters: prepare the base first, add the remaining ingredients, then follow the sequence in the card. Check the final texture and seasoning before serving.
Serving and storage
Serve cold. Keep this mayonnaise-and-ham salad refrigerated until serving and return leftovers promptly to the refrigerator.
Frequently asked questions
Can I prepare it ahead?
Yes. Keep the finished salad covered and chilled; stir it again before serving.
Does the ham need to be cooked first?
Yes. The measured ingredient is cooked ham, cut into cubes before mixing.
Conclusion
The card below keeps the ingredient amounts, cooker setting and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintHawaiian Macaroni Salad
Hawaiian macaroni salad brings elbow pasta, pineapple, cooked ham, cheddar, and vegetables together in a lightly sweet creamy dressing. Chill the mixed salad before serving.
- Prep Time: 25 mins
- Cook Time: Pasta package time
- Total Time: 25 mins plus chilling
- Yield: 6 1x
- Cuisine: American
Ingredients
- 10 ounces elbow macaroni
- 2 cups pineapple chunks, fresh or canned
- 2 cups cooked ham, cubed
- 1 1/2 cups cheddar cheese, cubed
- 1 cup celery, chopped
- 1/2 cup shredded carrot
- 1/4 cup sliced green onion, plus extra for garnish
- 1 1/2 cups light mayonnaise
- 1 tablespoon plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon white sugar
- Salt and pepper, to taste
Instructions
- Cook the elbow macaroni according to its package directions. Drain, rinse briefly with cool water, and let it cool.
- Whisk mayonnaise, yogurt, vinegar, and sugar together. Add salt and pepper to taste.
- Cut the pineapple, cooked ham, and cheddar into bite-size pieces. Combine them with celery, carrot, green onion, and cooled macaroni in a large bowl.
- Fold in the dressing until the pasta and add-ins are evenly coated. Cover and refrigerate until ready to serve.
- Stir gently before serving and garnish with extra green onion if desired.
