Mac salad with the edge of the Pacific Rim.

Hawaiian Macaroni Salad

from the kitchen of

 Sue Lau | Palatable Pastime

4.23.14

Give your food the flavor of “Ono” (Hawaiian for good tasting & delicious!) at your next barbecue, picnic or cookout with this delicious variation on traditional macaroni salad.

It’s after Easter and of course I still had a little ham! As well, pineapples suddenly seem to be very inexpensive at the marketplace. Ideas began to spring to use these together to make a nice prepped salad, which I like to have at least one of at all times during warmer weather, be it macaroni salad, potato salad, slaw or other more exotic chilled salads. I find they come in very handy as an extra side for dinner, make easy work of lunch when paired with a sandwich, and of course, a cold salad is always welcome at any family barbecue. Just remember to keep the salads with mayo and eggs chilled when setting on a table or buffet. One easy idea is to nest a slightly larger bowl with the salad over a slightly smaller bowl filled with ice, stacked together. Just make sure your top bowl won’t sink into melting ice.

And as always, I do hope you enjoy!

~Sue

Hawaiian Macaroni Salad

• Servings: 8
• Time: 30mins
• Difficulty: easy
• Print

Ingredients:

• 4 ounces uncooked macaroni
• 4 ounces smoked ham, diced
• 1-1/2 ounces mild cheddar cheese, diced
• 1 cup diced fresh pineapple
• 1/2 cup diced pimientos
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 1/2 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 teaspoon ginger paste
• 1 teaspoon Dijon mustard
• salt and black pepper to taste

Method:

1. Cook macaroni according to package directions then rinse and drain.
2. Stir together remaining ingredients with cooked macaroni and refrigerate several hours before serving for best flavor.

You might also like:

Deli-Style Macaroni Salad

Buffalo Style Potato Salad

Potato Stuffed Deviled Eggs

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