Salad: United States – Traditional Polynesian Macaroni Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 10 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

2 cups (200 g) elbow macaroni
1 cup (165 g) canned pineapple chunks, drained
1 cup (150 g) cooked ham, diced
1 / 2 cup (75 g) red bell pepper, diced
1 / 4 cup (25 g) green onions, sliced
1 / 2 cup (120 ml) mayonnaise
1 tbsp (15 ml) apple cider vinegar
1 tbsp (15 ml) honey
Salt and pepper to taste

Instructions

1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool, then set aside.
2. In a large mixing bowl, combine the cooled macaroni, pineapple chunks, cooked ham, red bell pepper, and green onions.
3. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Season with salt and pepper to taste.
4. Pour the dressing over the macaroni mixture and toss to coat evenly.
5. Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

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