1 lb (16oz) DeLallo Shelbows
½ yellow onion, grated
2 carrots, grated
2 ½ cups mayonnaise
⅓ cup sweet pickle relish
2 tsp apple cider vinegar
Freshly ground black pepper
5 green onions, thinly sliced
1 cup chopped ham cubes, optional
¾ cup chopped pineapple pieces, optional
- Bring a large stock pot with water to a rolling boil. Add a few tablespoons of kosher salt and boil shellbows for 10-12 minutes or until al dente.
- Drain macaroni noodles and set aside.
- In a large bowl combine cooked noodles, grated onion, carrots, 2 cups of mayonnaise, sweet pickle relish and pepper to taste. Cover the bowl and chill for 30 minutes.
- Before serving, stir in remaining ½ cup of mayonnaise, and optional ham cubes or pineapple chunks. Taste test for salt and pepper and top with green onions.
- Serve chilled.
Keywords: side dish, bbq, tropical