Hawaiian Macaroni Salad

Serves 5 cups

Recipe contributed by Sally Sibthorpe, Rochester Hills, MI


2 cups elbow macaroni

4 cups water

1 teaspoon salt

1/3 cup mayonnaise

4 tablespoons soy sauce

1/2 cup crushed pineapple, drained (reserve 2 Tbsp. juice)

1/2 cup pickled banana peppers, drained and chopped (reserve 2 Tbsp. juice)

1/2 cup sweet onion, chopped

1/2 cup frozen snow peas, thawed and sliced into bite-sized pieces

2 tablespoons flaked coconut


Place water in a large saucepan. Add salt and bring to a boil. Add macaroni, and cook for 8 minutes or until al dente. Drain. Mix together mayonnaise, soy sauce, 2 tablespoons pineapple juice, and 2 tablespoons pickled pepper juice. Pour over macaroni, and stir until well coated. Fold in pineapple, peppers, onion and snow peas. Spoon into serving dish, and sprinkle with coconut. Serve warm or chilled.

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