- Prep: 10 min
- Cook Time: 8 min
- Total: 18 min
- Serving: 4-6 People
Boring old macaroni salads can be left in the fridge. This Hawaiian-themed macaroni salad will be a fan favorite at any picnic, dinner, birthday party or barbecue. Giving this dish a little punch are peppers and onion, but adding some tangy pineapple and sweet dressing makes this one snappy salad.
- 2 cups elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 1/3 cup mayonnaise
- 4 tablespoons soy sauce
- 2 tablespoons sugar
- 1/2 cup crushed pineapple, drained (save 4 tablespoons juice)
- 2 tablespoons white vinegar
- 1/2 cup red bell peppers, diced
- 1/2 cup sweet onion, chopped
- 1/2 cup frozen snow peas, thawed and sliced into bite-size pieces
- 2 tablespoons toasted, flaked coconut
- Pour water into large saucepan and bring to a boil (adding salt).
- Toss in the macaroni and cook for about eight minutes or according to package directions. Drain and set aside to cool.
- In a large mixing bowl, whisk together mayonnaise, soy sauce, sugar, pineapple juice, and vinegar. Pour over cooked macaroni and stir until well dressed.
- Fold in pineapple chunks, peppers, onion and snow peas.
- Spoon into serving dish and sprinkle with coconut and serve chilled or warm.