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Hawaiian Macaroni Salad

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While we love and turn to proven, classic recipes all the time, we also like to find new ways to reinvent some of those classics… like macaroni salad. While there’s not necessarily a problem with the old version, there are many ways to update it, and we’ve opted for a tropical version here : Hawaiian macaroni salad.

There are still elements of the version we all know and love, but we’ve incorporated several new ingredients that take this classic side dish to a whole new level. First of all, you’re going to soak your cooked noodles in a little apple cider vinegar; it smells… assertive at first, but it adds a little spice to the noodles and forms the basis of the dish, ensuring that the dish is full of flavor and delicious. Next, just add pieces of sweet pineapple, bites of ham, fresh carrots and green onions.

Although the main ingredients of the salad already transmit island vibes, it is the dressing that binds it all together, with pineapple juice and pineapple yoghurt to seal the deal and make this macaroni salad delicious. There’s a salty-sweet balance between the ham and the pineapple that we love, and we also like that this dish makes us think of summer and hot weather, even if we don’t really feel like it outside yet. Trust us, you will love this dish as much as we do!

INGREDIENTS

Salad :
1 pound of macaroni elbowed, cooked and drained
1/3 cup apple cider vinegar
1 can of pineapple pieces, juice reserved
1 packet of diced ham, patted dry with paper towels
1 cup carrots, grated
1/2 cup green onions, thinly sliced
Dressing :
3/4 cup reserved pineapple juice
1 tablespoon of sugar
1 1/2 cups mayonnaise
1 container of pineapple yogurt

PREPARATION

Once the macaroni is cooked and cooled, add the apple cider vinegar and set aside.
In a medium bowl, whisk together the pineapple juice and sugar, stirring until the sugar is dissolved, then add the mayonnaise and yogurt.
In a large bowl, add the macaroni, pineapple chunks, diced ham, carrots and green onion.
Add the vinaigrette and toss until well blended. Serve immediately or refrigerate for 20 minutes to 2 hours. Enjoy!

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