Island-style Macaroni Salad Recipe

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Island-Style Macaroni Salad

J White Harris


This is refreshingly good. It's a different take on an old favorite.

pinch tips: How to Core and Slice a Pineapple



8 to 10


20 Min


No-Cook or Other


2 c
whole milk
2 c
1 Tbsp
brown sugar
salt and pepper
1 lb
elbow macaroni
1/2 c
cider vinegar
scallions, sliced thin
1 large
carrot, peeled and grated
1 c
fresh pineapple, chopped
3/4 c
golden raisins
celery rib, chopped fine

Directions Step-By-Step

Make Dressing: Whisk 1-1/2 cups milk, 1 cup mayonnaise, 1 tablespoon brown sugar, 1/2 teaspoon salt, and 2 teaspoons pepper in bowl.

(Low-fat milk or mayonnaise will make the dressing too thin.)
Cook Pasta: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until very soft, about 15 minutes.

Drain pasta and return to pot. Add vinegar and toss until absorbed.

Transfer to bowl. Cool pasta 10 minutes, then stir in dressing until pasta is well coated. Cool completely.
Make Salad: Add scallions, carrots, pineapple, rasins, celery, 1/2 cup milk, and 1 cup mayonnaise to pot with pasta mixture and stir to combine.

Season with salt and pepper. Transfer to serving bowl and refrigerate, covered. for at least 1 hour or up to 2 days. Serve.

About this Recipe

Course/Dish: Pasta Sides, Pasta Salads
Main Ingredient: Pasta
Regional Style: Hawaiian/Polynesian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy