Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup diced ham
- 1 cup diced pineapple
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- 1/4 cup frozen peas (thawed)
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and cool under cold water.
- In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add the cooled macaroni to the dressing and stir until well coated.
- Fold in the diced ham, diced pineapple, shredded carrots, chopped green onions, and peas. Mix gently to combine.
- Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, give the salad a gentle stir and adjust seasoning if necessary. Serve chilled.
Notes
- For a vegetarian option, omit the ham and consider adding more vegetables.
- This salad can be made a day in advance for better flavor.
- Feel free to add other ingredients like bell peppers or celery for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg