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Creamy Hawaiian Macaroni Pasta Salad Recipe Easy Tropical Flair

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A creamy Hawaiian macaroni pasta salad with a tropical flair featuring pineapple, crisp veggies, and a tangy, sweet dressing. Perfect for summer parties, quick lunches, or casual get-togethers.

Ingredients

Scale
  • 3 cups elbow macaroni (about 225 g), cooked al dente
  • 1 cup mayonnaise (full-fat or light)
  • 1/2 cup sour cream
  • 1 cup pineapple chunks, drained (fresh or canned in juice, not syrup)
  • 1 medium red bell pepper, finely diced
  • 2 celery stalks, chopped
  • 3 green onions, sliced thin
  • 1/2 cup shredded carrot
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 3 cups (about 225 g) of elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water until cool. Shake off excess water well to avoid a watery salad.
  3. In a large mixing bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and 1 teaspoon Dijon mustard until smooth. Season with salt and black pepper to taste.
  4. Dice 1 medium red bell pepper, chop 2 celery stalks, slice 3 green onions thinly, and shred 1/2 cup carrot. Drain 1 cup pineapple chunks if using canned.
  5. Add the cooled macaroni, chopped veggies, and pineapple chunks to the bowl with dressing. Gently fold everything together until well coated. Avoid overmixing to keep the texture intact.
  6. Taste the salad and add more salt, pepper, or a splash of vinegar if desired. Adjust sweetness with extra honey if needed.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let flavors meld.
  8. Just before serving, sprinkle 2 tablespoons chopped fresh parsley over the salad for garnish.

Notes

Cook pasta al dente to avoid mushiness. Drain and pat pineapple and veggies dry to prevent watery salad. Mix gently to maintain texture. Chill at least 1 hour or overnight for best flavor. For dairy-free, use vegan mayo and coconut yogurt. For gluten-free, use gluten-free elbow macaroni.

Nutrition

Keywords: Hawaiian macaroni salad, creamy pasta salad, tropical pasta salad, pineapple pasta salad, easy pasta salad, summer salad, picnic salad

Find it online: https://tastytuck.com/creamy-hawaiian-macaroni-pasta-salad-recipe-easy-tropical-flair/