Hawaiian Salad
Ingredients
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. package diced ham, patted dry with paper towel
- 1 cup carrots shredded
- 1/2 cup green onions thinly sliced
Dressing:
- 3/4 cup reserved pineapple juice
- 1 tablespoon sugar
- 1 1/2 cups mayonnaise
- 1 6 oz. container pineapple yogurt
Instructions
- Once you’ve cooked macaroni and it’s cooling, stir in apple cider vinegar and set aside.
- In a medium bowl, whisk together pineapple juice and sugar, stirring until sugar has dissolved, then mix in mayonnaise and yogurt.
- In a large bowl, add macaroni, pineapple chunks, diced ham, carrots, and green onion.
- Add dressing and toss together until combined. Serve immediately or refrigerate for 20 minutes to 2 hours.