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hawaiian pineapple macaroni salad

Hawaiian Macaroni Salad With Pineapple

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine Hawaiian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cups elbow macaroni dry
  • 1 tablespoon kosher salt for pasta water
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons pineapple juice reserved from canned pineapple
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 cup canned pineapple tidbits drained and patted dry
  • 1/2 cup carrot finely shredded
  • 1/3 cup celery finely diced
  • 1/4 cup red onion finely minced
  • 2 tablespoons green onion thinly sliced
  • 1 tablespoon fresh parsley optional; chopped

Instructions
 

  • Bring a large pot of water to a boil, add the kosher salt, then cook the elbow macaroni according to package directions until just past al dente.
  • Drain the macaroni in a colander and rinse under cool water until the pasta is no longer hot but still slightly warm.
  • In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, pineapple juice, sugar, Dijon mustard, salt, pepper, garlic powder, and onion powder until smooth.
  • In a large mixing bowl, combine the warm macaroni, carrot, celery, red onion, green onion, and parsley.
  • Pour the dressing over the macaroni mixture and gently fold until everything is evenly coated.
  • Add the drained pineapple tidbits and carefully fold them into the salad, making sure they are well distributed but not crushed.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate for at least 1 hour to allow the flavors to meld and the macaroni to absorb some of the dressing.
  • Before serving, give the salad a gentle stir and, if it looks dry, add an extra spoonful or two of mayonnaise to restore creaminess.

Notes

For best results, slightly overcook the macaroni so it absorbs the dressing and becomes characteristically soft, and make sure the pineapple is well drained to avoid watering down the sauce. Chilling time is important, so prepare this salad ahead to let the flavors blend, and always recheck seasoning after it’s cold because flavors mute in the fridge. You can swap sour cream for more mayonnaise for a richer, more traditional profile or add diced ham for extra protein, and if the onions are too sharp, briefly rinse them under cold water before mixing. Keep the salad well chilled and avoid leaving it at room temperature for more than 2 hours, especially at picnics or potlucks.
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