Hawaiian 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
Scale
- 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.
Find it online: https://recipenly.com/hawaiian-macaroni-salad/