Description
A refreshing and tropical pasta salad featuring elbow macaroni, pineapple chunks, ham, and crunchy vegetables, all coated in a creamy pineapple dressing. Perfect for summer picnics or as a side dish for any occasion.
Ingredients
Salad:
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½ pound dry elbow macaroni, prepared according to package directions and rinsed in cold water
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1 can (20 ounces) pineapple chunks, drained (reserve ½ cup liquid for dressing)
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2 cups cooked ham, cubed
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½ cup shredded carrot
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¼ cup green onion, chopped
Pineapple Dressing:
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½ cup reserved pineapple juice
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1½ cups light mayonnaise
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½ cup plain Greek yogurt
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1 tablespoon apple cider vinegar
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1 tablespoon sugar
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Salt and pepper to taste
Instructions
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In a large bowl, combine the cooked and cooled elbow macaroni, pineapple chunks, cubed ham, shredded carrot, and chopped green onion.
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In a separate small bowl, whisk together the reserved pineapple juice, light mayonnaise, Greek yogurt, apple cider vinegar, sugar, salt, and pepper until smooth.
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Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
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For added crunch, consider adding diced celery or bell peppers.
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This salad can be made a day in advance for enhanced flavor.
- Adjust the sweetness of the dressing by varying the amount of sugar to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American