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Hawaiian Macaroni Salad

Author Scarlett Bendixen


  • 1 lb elbow macaroni noodles cooked according to box
  • 1 20 oz can pineapple tidbits
  • 1 T sugar
  • 1 1/2 cups mayo
  • 1 container pineapple yogurt
  • 1/2 cup apple cider vinegar
  • 4 large carrots grated
  • 4 green onions sliced
  • 8 oz ham diced


  1. Grab the box of elbow noodles and cook according to the back of the box. Then rinse with cold water when they are done to stop the cooking then place in a large bowl. In a different bowl add the juice of the can of pineapple tidbits, the sugar, mayo and yogurt. Whisk together well. Then add the apple cider vinegar to the cookie noodles and mix together well. Then add the ham, carrots, green onions, and the pineapple tidbits. Mix well then add the mayo sauce to the top and continue to mix together. Store in the fridge.