Hawaiian Macaroni Salad

🧂 Ingredients

• 8 oz elbow macaroni pasta

  (uncooked noodles)
• ½ cup carrot

  (shredded)
• ½ cup celery

  (sliced or diced)
• ¼ cup onion

  (minced or finely diced)
• 1 cup mayonnaise
• ½ cup Greek yogurt

  (plain)
• 6 oz pineapple juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar

  (or light brown sugar)
• ¼ teaspoon each, salt & pepper
• 20 oz crushed pineapple

  (or pineapple chunks- 1 20 oz can drained, then reserve ¾ cup pineapple juice)
• 1-2 cups cooked ham

  (cubed)
• ¼ cup bacon

  (2-3 strips crisped and crumbled)

Instructions

• 1 To begin, cook pasta according to the instructions on the package until al dente
  (firm to the bite). Once cooked, drain the pasta and stop it from cooking
  further by rinsing it with cold water until cool to the touch.
• 2 Once the pasta is cooled, combine it with all remaining ingredients (carrot,
  celery, onion, mayonnaise, Greek yogurt, pineapple juice, apple cider vinegar,
  sugar, salt, and pepper - including optional stir-ins if desired) in a large
  mixing bowl. Mix well, and cover with plastic wrap.
• 3 Refrigerate the Hawaiian macaroni salad for at least 1 hour. Remove from the
  refrigerator 10 minutes before serving.

Nutrition Info