Put the flavor of Ono  into this backyard barbecue and cookout favorite-  Hawaiian macaroni  salad with the edge of the Pacific Rim.

Hawaiian Macaroni Salad

 Sue Lau | Palatable Pastime

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

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Print Recipe

Hawaiian Macaroni Salad

Prep Time15 mins

Cook Time12 mins

Chill2 hrs

Course: Salads

Cuisine: United States

Keyword: Hawaiian

Servings: 6

Author: Sue Lau

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

Instructions

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

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