Name: Hawaiian Macaroni Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Hawaiian
Ingredients: 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

Ingredients

Scale

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

Instructions

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