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Hawaiian Macaroni Salad

A refreshing and filling side dish combining creamy mayonnaise, crunchy veggies, and sweet pineapple, perfect for barbecues and picnics.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Side
Cuisine: Hawaiian
Keyword: Easy
Servings: 6 servings

Ingredients

Pasta

  • 1 lb macaroni pasta

Dressing

  • 3 tbsp apple cider vinegar
  • 2 cups mayonnaise
  • ½ cup pineapple juice from the can of sliced pineapple
  • 1 tsp salt
  • 1 tsp pepper

Vegetables

  • 1 cup shredded carrots
  • 1 cup purple onion, chopped
  • 1 red bell pepper seeded and chopped

Pineapple

  • 20 oz can sliced pineapple in juice, chopped

Protein

  • 1 cup smoked turkey , chopped
  • ¾ cup parsley, chopped optional

Instructions

  • Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to the package instructions until al dente. Drain and rinse under cold water, then set aside to cool.
  • Step 2: Prepare the Vegetable Medley - Shred the carrots, chop the purple onion, and seed and chop the red bell pepper.
  • Step 3: Combine the Dressing - In a large mixing bowl, combine the mayonnaise, apple cider vinegar, pineapple juice, salt, and pepper. Whisk until smooth.
  • Step 4: Mix Everything Together - Add the cooled macaroni, shredded carrots, chopped purple onion, red bell pepper, chopped pineapple, and turkey steak to the dressing. Mix thoroughly.
  • Step 5: Chill and Serve - Cover and refrigerate for at least 2 hours or overnight. Stir before serving and adjust seasoning if necessary.

Equipment

  • Large Pot
  • Mixing Bowl

Notes

For extra creaminess, add more mayonnaise or sour cream. Letting the salad chill overnight will enhance the flavors.