This is not your classic macaroni salad… and in my opinion, that’s okay. It’s even BETTER! This macaroni salad is sweet and creamy and has a nice, satisfying crunch to it. There’s fruit and vegetables and all sorts of yummy things! I know that sounds odd, but don’t turn away!
I’ve never made a “real” macaroni salad before because I don’t really like pickles or relish and it seems like every macaroni salad calls for that. I’m not going to buy a jar for just one recipe [but spices on the other hand…]! So when I saw this recipe, I was sold. I don’t really know what made the original recipe “Hawaiian” because to me, you need pineapple to make a recipe Hawaiian. [BTW I know that is SO NOT TRUE but that’s where my mind goes!] So I added some. Duh.
And I also added some mint for good measure. This addicting salad was just calling for some. Seriously. This is a great dish to make for summer picnics and BBQs, or just an ordinary dinner at home. Ben doesn’t even like mayo-based salads but he willingly ate [and enjoyed] several bowls of this. How’s that for rave reviews? Enjoy!
Hawaiian Macaroni Salad
adapted from A Cozy Kitchen
- 8 ounces elbow macaroni
- 3/4 cup mayonnaise
- 2/3 cup carrots, finely diced
- 2/3 cup celery, finely diced
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- 8 ounces crushed pineapple, drained
- 1 tablespoons chopped fresh mint
Bring a large pot of water to boil. Cook and drain macaroni to al dente according to package directions.
Stir together hot macaroni, mayo, carrots, celery, and vinegar. Combine sugar, pepper, and onion powder, add to macaroni, and stir well. Fold in pineapple and mint, then season with pepper to taste. Cover and refrigerate for 3 hours to set, overnight if possible. Add a little more mayo before serving if desired. Enjoy!
Author: Sarah K. @ thepajamachef.com
Linked up with Weekend Potluck.