Hawaiian Macaroni Salad



  • 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.) bundle diced ham, patted dry with paper towel
  • 1 cup carrots, shredded
  • 1/2 cup inexperienced onions, thinly sliced
  • Dressing:
  • 3/4 cup reserved pineapple juice
  • 1 tablespoon sugar
  • 1 1/2 cups mayonnaise
  • 1 (6 oz.) container pineapple yogurt


  1. When you’ve cooked macaroni and it’s cooling, stir in apple cider vinegar and put aside.
  2. In a medium bowl, whisk collectively pineapple juice and sugar, stirring till sugar has dissolved, then combine in mayonnaise and yogurt.
  3. In a big bowl, add macaroni, pineapple chunks, diced ham, carrots and inexperienced onion.
  4. Add dressing and toss collectively till mixed. Serve instantly or refrigerate for 20 minutes to 2 hours. Get pleasure from!

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