🍍🍴 Hawaiian Macaroni Salad 🍴🍍
Detailed Recipe & Step By Step Instruction Here 👇
📋 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 turkey ham, cubed cooked
🥕 1/2 cup carrot, shredded
🧅 1/4 cup green onion, sliced thinly
Pineapple Dressing:
🍍 1/2 cup pineapple juice, reserved
🥄 1 and 1/2 cups light mayonnaise
🥛 1/2 cup Greek yogurt
🍎 1 Tablespoon apple cider vinegar
🍬 1 Tablespoon sugar
🧂 Salt and pepper to taste
📝 Instructions:
🍽️ In a large bowl, combine macaroni, pineapple chunks, turkey ham, carrots, and green onion. Set aside. 🍲
🥣 In a small bowl, whisk together the pineapple juice, mayonnaise, Greek yogurt, cider vinegar, and sugar. Pour over pasta and stir to coat. Enjoy! 🥗
Notes 💡:
◻️ Ensure to cook the macaroni al dente for the best texture. 🕒
◻️ Refrigerate the salad for at least 2 hours to let the flavors meld. ❄️
◻️ Can be stored in the fridge for up to 3 days.
