Print

Creamy Hawaiian Macaroni Pasta Salad Recipe Easy Pineapple Twist

creamy Hawaiian macaroni pasta salad - featured image
Print Recipe

A creamy pasta salad with a tropical twist of pineapple, combining elbow macaroni with a tangy, creamy dressing and fresh veggies. Perfect for summer gatherings, potlucks, and casual dinners.

Ingredients

Scale
  • 8 oz (225 g) elbow macaroni
  • 1 cup (165 g) canned pineapple chunks, drained
  • 1 cup (240 ml) mayonnaise
  • 1/2 cup (120 ml) plain Greek yogurt
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 stalk celery, finely chopped
  • 1/2 cup (75 g) red bell pepper, finely diced
  • 2 stalks green onions, thinly sliced
  • Salt and black pepper to taste
  • Optional: 1/2 cup (50 g) shredded cheddar cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) elbow macaroni and cook according to package instructions, about 7-8 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking and cool the pasta. Let it drain thoroughly.
  3. In a large mixing bowl, whisk together 1 cup (240 ml) mayonnaise, 1/2 cup (120 ml) plain Greek yogurt, 1 tablespoon (15 ml) apple cider vinegar, and 1 teaspoon (5 ml) Dijon mustard. Taste and adjust seasoning with salt and pepper.
  4. Finely dice 1/2 cup (75 g) red bell pepper, chop 1 stalk celery, and slice 2 green onions thinly.
  5. Add the drained macaroni, 1 cup (165 g) canned pineapple chunks (drained well), chopped veggies, and optional shredded cheddar cheese (1/2 cup / 50 g) to the dressing bowl. Gently fold everything together with a spatula, making sure pineapple chunks stay intact.
  6. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.
  7. Before serving, taste and add more salt, pepper, or a splash of vinegar if needed.

Notes

Rinse pasta under cold water to stop cooking and prevent mushiness. Drain pineapple thoroughly to avoid watery salad. Chill for at least 1 hour for best flavor. Be gentle when folding to keep pineapple chunks intact. Can substitute fresh pineapple for canned when in season. For dairy-free, use coconut yogurt and vegan mayo. Gluten-free pasta can be used for gluten-free version.

Nutrition

Keywords: pasta salad, macaroni salad, pineapple pasta salad, creamy pasta salad, Hawaiian pasta salad, summer salad, potluck recipe, easy pasta salad

Find it online: https://flurpchef.com/creamy-hawaiian-macaroni-pasta-salad-recipe-easy-pineapple-twist/