Macaroni Salad With Pineapple Recipes

MACARONI, PINEAPPLE, AND HAM SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
• Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

COLD TROPICAL MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large bowl combine pasta, eggs, dressing, onion, apple, pineapple and peas. Chill 2 hours in refrigerator. Serve cold.

MACARONI SALAD WITH PINEAPPLE

Steps:

• Boil the macaroni until tender, drain and cool.
• Chop up spam or what ever meat you are using.
• Chop celery as well.
• Add to macaroni.
• Drain the pineapple juice into a bowl to make the dressing.
• Put the pineapple in with the macaroni.
• Chop the cheese into half inch cubes. (I have used grated before, but I like the chunks).
• Take the spices and add them to the juice.
• Add about 3/4 of the jar of mayo into the juice and blend it together.
• Stir it into the macaroni mixture.
• Best if you chill it a few hours, then it may need more mayo as it soaks it up. It is really good.

PINEAPPLE-MACARONI SALAD

Steps:

• Boil water and add elbow macaroni.
• Boil for 7 minutes or until tender.
• Drain and set aside to cool.
• Combine macaroni with the remaining ingredients.
• chill before serving.

POLYNESIAN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.

HAM & PINEAPPLE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and run under cold water.
• Meanwhile, whisk together all dressing ingredients until smooth.
• Combine all ingredients in a large bowl and gently toss with dressing. Refrigerate 2 hours before serving.
• Store refrigerated up to 5 days.

PINEAPPLE MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain. Rinse with cold water. Drain and set aside. Beat eggs in a medium saucepan. Drain pineapple, reserving juice. Combine pineapple juice, sugar, lemon juice, and salt, stirring well. Slowly add pineapple juice mixture to eggs, stirring constantly. Cook egg mixture over medium heat, stirring constantly, until thickened and bubbly. Stir together macaroni, egg mixture, and pineapple (mixture will be thin). Chill for 24 hours. Just before serving, add bananas and whipped cream. Mix well.