Ingredients
Equipment
Method
- Cook the elbow macaroni according to package directions until al dente. Drain and set aside to cool.
- In a large mixing bowl, combine the cooled macaroni with diced pineapple, grated carrot, chopped red onion, cucumber slices, cilantro, green and red bell peppers, and black olives. This creates a flavorful and presentable salad base.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and a pinch of love. Season with salt and pepper to taste.
- Pour the dressing over the salad and gently toss to coat all the ingredients. Ensure the dressing is evenly distributed.
- Cover and refrigerate the salad for at least 2 hours to allow the flavors to meld together.
Notes
Nutritional values are approximate and may vary based on specific ingredient brands and quantities used.
This Hawaiian Macaroni Salad is a delightful and natural addition to your dinner cuisine. It's a taste of the tropics with a human touch. Enjoy it as a side dish or bring a taste of Hawaii to any gathering or meal!