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Hawaiian Salad

Course 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.