Hawaiian Macaroni Salad Recipe

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente.

Drain the pasta and rinse it with cold water to stop the cooking process. Set aside to cool.

Make the Dressing:

In a small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, pepper, garlic powder, and 1 tablespoon of reserved pineapple juice.

Whisk the ingredients together until smooth and well combined.

Assemble the Salad:

In a large bowl, combine the cooled pasta, pineapple tidbits, grated carrot, chopped green onions, and diced ham (if using).

Pour the dressing over the pasta mixture and toss gently to coat everything evenly.

Chill:

Cover the salad and refrigerate for at least 1-2 hours, allowing the flavors to meld together.

Serve:

Serve the salad cold as a side dish at your next BBQ, picnic, or family gathering. Garnish with extra green onions or a sprinkle of paprika for added color.

Serving Tips:
Optional Add-ins: For a crunchier texture, add a handful of diced celery or bell peppers.

Make Ahead: This salad can be made the day before and stored in the fridge for up to 2 days.

Enjoy this sweet and creamy Hawaiian macaroni salad that’s sure to bring tropical flavors to your table!