This Hawaiian Macaroni Salad will make for an awesome summer side dish. We added in some great Hawaiian flavors like ham and pineapple. The super delicious pineapple dressing is delish.
Hawaiian Macaroni Salad
Our family is super anxious for summer bbq-ing season. Since we have been remodeling the kitchen for the past few weeks, we have been grilling quite a bit. It is so easy to throw some burgers, hotdogs, or even chicken on the grill. I have been whipping up some summer salads to enjoy with our meals.
Last week, I made our Pasta Salad with Balsamic Vinaigrette. Since I made a really big batch, it lasted us a couple days. While surfing around Pinterest, I came across a few different Hawaiian Styled Pasta Salad recipes. That led me to an awesome recipe over on The Wanderlust Kitchen.
I decided to add a different spin with the dressing with the addition of a pineapple yogurt. I was spot on because the dressing turned out perfect and full of great flavor and perfect consistency.
For this Hawaiian Macaroni Salad, you will need pasta (I used elbow but considered bowties too), diced ham, pineapple diced (I used tidbits), carrots, green onions, pineapple yogurt, mayo, sugar, and some apple cider vinegar. You can have this awesome picnic salad whipped up in know time at all.
1 lb Elbow Macaroni, cooked
1/2 cup Apple Cider Vinegar
20 oz can Pineapple Tidbits
8 oz Cubed Ham
1 cup shredded Carrots
1/2 cup sliced Green Onions
3/4 cup of Pineapple Juice from Tidbits
1 tbsp Sugar
1 1/2 cup Mayonnaise
6 oz Pineapple Yogurt
Add vinegar to macaroni while still warm.
Allow macaroni to cool.
In medium bowl,whisk together pineapple juice and sugar.
Add Mayonnaise and yogurt and whisk until combined.
Set dressing aside.
In a large bowl, combine all ingredients and stir together,
Cover and refrigerate for at least 2 hours.
Do you have a fun twist that you like to add to your summer salads? This flavor combination was perfect and my family LOVED it.
Hawaiian Macaroni Salad
- 1 lb Elbow Macaroni cooked
- 1/2 cup Apple Cider Vinegar
- 20 oz can Pinneaplle Tidbits
- 8 oz Cubed Ham
- 1 cup shredded Carrots
- 1/2 cup sliced Green Onions
- 3/4 cup of Pineapple Juice from Tidbits
- 1 tbsp Sugar
- 1 1/2 cup Mayonnaise
- 6 oz Pineapple Yogurt
- Add vinegar to macaroni while still warm.
- Allow macaroni to cool.
- In medium bowl,whisk together pineapple juice and sugar.
- Add Mayonnaise and yogurt and whisk until combined.
- Set dressing aside.
- In a large bowl, combine all ingredients and stir together,
- Cover and refrigerate for at least 2 hours.
Looking for other great salads? Be sure to see these other recipes that I have shared…