Description
A refreshing and creamy Hawaiian macaroni salad packed with the perfect blend of sweet pineapple, crunchy vegetables, and a tangy yogurt-based dressing for a delicious summer dish or side.
Ingredients
Units
Scale
Macaroni Salad Base
- 8 oz chickpea macaroni noodles (Banza)
- 8 oz can pineapple tidbits, drained
- 1 red bell pepper, chopped
- 1/2 cup celery, diced
- 1/4 cup red onion, chopped
- 2 green onions, chopped
Dressing
- 1/2 cup non-fat Greek yogurt (112g)
- 1/4 cup light mayonnaise (60g)
- 1 Tbsp apple cider vinegar
- 1 Tbsp honey
- Salt and pepper, to taste
Instructions
- Cook the Macaroni: First, cook the macaroni according to the package instructions. Once cooked, drain and fill the pot with cold water to stop the cooking process and cool the pasta. Set aside.
- Prepare the Dressing: In a small mixing bowl, combine the non-fat Greek yogurt, light mayonnaise, apple cider vinegar, and honey. Mix well until smooth. Season with salt and pepper to taste.
- Assemble the Salad: Add the cooled macaroni, pineapple tidbits, red bell pepper, celery, red onion, and green onions to a large mixing bowl.
- Combine with Dressing: Top with the yogurt dressing and gently fold the ingredients together, ensuring that the macaroni and other ingredients are evenly coated with the yogurt dressing.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until chilled. This allows the flavors to meld together.
- Serve and Garnish: Before serving, give the salad a quick stir. Taste and season with salt and pepper as needed. Garnish with additional green onions, cilantro, or even shredded coconut, if desired.
Notes
- All nutrition facts are an estimate.
- Refrigerate for at least an hour before serving.
- Feel free to use any type of noodle.
Nutrition
- Serving Size: 1 serving
