Tangy Pineapple Macaroni Salad

Ingredients

- 2 cups elbow macaroni
- ½ cup mayonnaise
- ¼ cup pickle juice
- 2 tablespoons yellow mustard
- 1 cup diced pineapple (preferably fresh)
- Salt and black pepper to taste

Instructions

1. Cook the Macaroni
- In a large pot, bring 4 quarts of water to a rolling boil.
- Add a pinch of salt and 2 cups of elbow macaroni to the boiling water.
- Cook according to package directions until al dente, approximately PT8M (8 minutes).
- Once cooked, drain the macaroni using a strainer and rinse under cold water to stop the cooking process.
- Set aside to cool completely.

2. Prepare the Dressing
- In a large mixing bowl, combine ½ cup of mayonnaise, ¼ cup of pickle juice, and 2 tablespoons of yellow mustard.
- Whisk together until the mixture is smooth and creamy.

3. Combine Ingredients
- Add the cooled macaroni to the mixing bowl with the dressing.
- Gently stir in 1 cup of diced pineapple until the ingredients are evenly distributed.

4. Season and Chill
- Season the salad with salt and black pepper to taste.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least PT30M (30 minutes) to allow flavors to meld.

5. Serve
- Before serving, give the salad a final stir.
- Serve chilled as a refreshing lunch option.

Total Time

PT1H10M
1 hour 10 minutes

Type of Dish

Lunch

Keywords

macaroni salad, tangy salad, pineapple dish, pickle juice recipe, mayonnaise dressing, easy lunch recipe, cold pasta salad, savory pineapple, quick stove dish, flavorful lunch

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 880

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