Hawaiian Macaroni Salad
A sweet and tangy twist on classic macaroni salad, featuring pineapple, red bell pepper, and a creamy dressing with a hint of citrus.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound elbow macaroni (uncooked)
- 1 cup diced fresh pineapple (canned or fresh, drained if canned)
- 0.5 cup finely chopped red bell pepper
- 0.25 cup thinly sliced green onions
- 0.25 cup diced celery
- 0.25 cup mayonnaise
- 2 tablespoon sour cream
- 2 tablespoon unsweetened pineapple juice
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
Instructions
Preparation Steps
- Cook the elbow macaroni according to package directions until al dente. Drain well and rinse under cold water to cool completely.
- In a large bowl, combine the cooled macaroni, diced pineapple, red bell pepper, green onions, and celery.
- In a separate small bowl, whisk together mayonnaise, sour cream, pineapple juice, vinegar, sugar, salt, black pepper, and garlic powder until smooth.
- Pour the dressing over the macaroni mixture and stir gently until everything is evenly coated.
- Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
Best served chilled. Can be made up to 2 days ahead for optimal flavor development.