Hawaiian Macaroni Salad

A delicious macaroni pasta salad with ham, pineapple, shredded carrots, and green onions. It has such amazing flavor and it coated in a sweet and tangy pineapple dressing.

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Isn’t it crazy to think that summer is halfway over! It is kind of a sad thought! I have been loving the sun and all of the fun activities that come with summer. Especially the BBQ’s and potlucks!

I always love a good pasta salad when you go to a potluck. And this pasta salad is truly incredible and unique!

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The ingredients are simple but come together so well. The ham and pineapple give this salad a hawaiian feel and add such delicious flavor. It doesn’t need a lot added to it  because the ham and pineapple is the star of the show.

But lets just talk about the one amazing thing that sets this macaroni salad apart from the others. The sweet and tangy pineapple dressing. It is so phenomenal and gave the salad such great flavor. It will set your macaroni salad apart from all of the rest and it is sure to be a huge hit!

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Recipe adapted from Meals.com

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Hawaiian Macaroni Salad

5 from 1 vote
Prep Time 15 minutes
Total Time 15 minutes
Author Alyssa Rivers
Servings 6 Servings

A delicious macaroni pasta salad with ham, pineapple, shredded carrots, and green onions.  It has such amazing flavor and it coated in a sweet and tangy pineapple dressing.

Course Salad, Side Dish
Cuisine American
Keyword hawaiian macaroni salad, macaroni salad, macaroni salad recipe

Ingredients

  • 1/2 pound dry elbow macaroni prepared according to package directions and rinsed in cold water
  • 1 can pineapple chunks 20 ounces, drained (reserve 1/2 cup liquid for dressing)
  • 2 cups ham cubed cooked
  • 1/2 cup carrot shredded
  • 1/4 cup green onion

Pineapple Dressing:

  • 1/2 cup pineapple juice reserved
  • 1/2 light mayonnaise
  • 1/4 cup plain greek yogurt
  • 1 tablespoon apple cider vinegar
  • 1 Tablespoon Sugar

Instructions

  1. In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and green onion in a bowl. set aside.
  2. In a small bowl whisk together the mayonnaise, greek yogurt, cider vinegar, and sugar. Pour over pasta and stir to coat. Enjoy!
Nutrition Facts
Hawaiian Macaroni Salad
Amount Per Serving
Calories 340 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 29mg10%
Sodium 569mg24%
Potassium 418mg12%
Carbohydrates 49g16%
Fiber 3g12%
Sugar 19g21%
Protein 17g34%
Vitamin A 1871IU37%
Vitamin C 12mg15%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Pasta DishesVegetables

Comments

Leave a reply
    1. I was wondering also If the black specs were pepper since the recipe does not state anywhere to season with salt and pepper. After making it, I searched online to see if I should season my salad. I guess I will try it. Don’t want it too salty though, the ham is probably salty enough.

    1. Haha! The funny thing is my sister in law introduced me to fried rice and uses spam! It tasted amazing! So I say go for the spam! 🙂

  1. This is now a family favorite. Thanks!
    The pineapple juice is the right amount because after it chills for a couple of hours the dressing becomes absorbed by the macaroni so try the recipe before paying attention to the above comment then decide.

    1. I agree this would taste great with spam as its Hawaiian inspired. Thanks for the tip about the pineapple juice! I poured the whole 1/2C and thought it was too much at first too. Will definitely make again 🙂

    1. sweet pickle juice is a great substitute for vinegar in potato and macaroni salads… also in sweet salad dressings like on spinach salad!!!

  2. just a note in ingredients it says to save pineapple juice and then in dressing instructions it doesn’t say to add it into the mix 🙂

  3. I want to take to a potluck, would i keep it cold, and then take it. Itwill be sitting out at least 2 hrs in the shade. any suggestion. I want tomake this bad.

  4. I had a recipe that I came up with years ago…. I didn’t write it down 🙁 and can’t remember everything I put i it! This seems close! I also added mandarin oranges and cooked shrimp instead of ham.

  5. Turned out pretty well. Next time I would add at least half a cup more of ham and maybe hold the green onions unless I happened to have some around. I would also cut each of the pineapple chunks in half or in thirds as I thought they were a bit too big. As others have said, the half cup of pineapple juice is NOT too much.

  6. Am I crazy, or is the recipe missing “pineapple juice” in the second step? The one where you mix together all of the dressing ingredients?

    1. The dressing ingredients will have the 1/2 cup of pineapple juice that you saved from the second step. Let me know if you have any other questions I can help with! Thanks so much! XOXO

  7. I was a little nervous while making this as the dressing is on the runnier side. It is only simple ingredients but it tastes sooo good and it’s not all the way chilled yet! I never rinse my noodles but let them cool in the colander for at least 5 minutes stirring often. Then I add them to the rest of the ingredients warm. I find it makes the pasta absorb the flavors of the dressing more. Thanks for this great recipe! It’s a keeper!

  8. This stuff is awesome!! I’m eating a bowl of it as I write this comment! 🙂 I was a bit worried when the dressing was so liquidy- but don’t cut the pineapple juice. It absorbs into the pasta, so I suggest making ahead of time. I made mine last night to serve today. Thanks for a great recipe.

  9. The Hawaiian Salad was delicious. I doubled the recipe. While making it I thought of other spins on it. Next time may buy a whole pineapple and slice it and grill it, then cut up and add to salad. Maybe add some Baby Swiss cheese also. Yum!

  10. So yummy! I added a 1/2 cup each of frozen corn and peas to the colander before pouring in the pasta, and 1/4 t. pepper after I tasted it. I also don’t rinse my pasta after cooking it, so the dressing stuck to it nicely! Thanks for a great recipe!

  11. 5 stars
    We really enjoyed this salad. We had a “Luau” in the middle of winter, and this sweet and tangy salad went so well with BBQ pork and baked Hawaiian beans! I was making the dressing (YUM!) when I realized I was out of yogurt, so I subbed sour cream. I added about a teaspoon of salt to the dressing and some black pepper. This recipe will be filed for future use. Thank you!

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