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Classic Macaroni Hawaiian Salad

A delightful summer salad featuring creamy dressing, sweet pineapple, and crunchy vegetables, perfect for gatherings and potlucks.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Hawaiian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni A classic choice that works perfectly in this dish.
  • 1 cup canned pineapple chunks Sweet and juicy, these add that tropical flair.
  • 1/2 cup chopped celery For a refreshing crunch. Can be substituted with bell peppers.
  • 1/2 cup diced red onion Adds a lovely bite; try green onions for a milder flavor.
  • 1 cup mayonnaise The creamy base; consider Greek yogurt for a healthier alternative.
  • 1 tablespoon apple cider vinegar A splash of tang to balance out the sweetness.
  • to taste salt and pepper Essential for enhancing all those delicious flavors.

Method
 

Preparation
  1. Begin by boiling a pot of salted water. Add the elbow macaroni and cook according to package instructions until al dente. Drain well and let cool for a few minutes.
  2. In a large mixing bowl, combine the cooled macaroni with the pineapple, chopped celery, and diced red onion. Give it a gentle stir to mix everything together.
  3. In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper until smooth.
  4. Pour the dressing over the macaroni mixture and gently fold it in until everything is evenly coated.
  5. Taste and adjust seasoning if needed; ideally, the salad should be a delightful balance of creamy and tangy.
  6. Serve immediately or cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.

Notes

Store any remaining salad in an airtight container in the fridge for up to 3 days. For a twist, add diced ham, shredded chicken, or mix in jalapeños for a spicy kick.