Macaroni and Pineapple Salad

July 29th, 2010 by Pam Gennow
Macaroni and Pineapple Salad

Macaroni and Pineapple Salad

Thursday Throwback

The last Thursday of each month will feature an old classic or retro dish.  Some may be commonly eaten today, others may be a long forgotten memory.  The first Thursday Throwback is brought to us by our contributor, Pam Gennow.

Macaroni and Pineapple Salad

If you are looking for an easy picnic salad, try my Grandma’s favorite Macaroni and Pineapple Salad.  It will feed a group from six to thirty six simply by multiplying the ingredients.

Prep/Cook Time: 20 minutes

Serves: 6-8


1 – 8 oz package of shell macaroni

5 – 8 oz cans pineapple chunks, strained, juices reserved

2-3 stalks celery, chopped (or to taste)

About 1 cup mayonnaise, or to taste

½ teaspoon kosher salt


Cook the 8 oz. pasta according to package directions in heavily salted water, drain, and cool.

While the pasta cooks drain the pineapple chunks, reserving the juice to add in later.  Chop the celery stalks into a medium dice.

When the pasta has cooled pour it into a larger mixing bowl, then add the pineapple chunks and fold in with a spatula or spoon.  Fold in the chopped celery.

Celery for Salad

Celery for Salad

Now fold in the mayonnaise to taste, about ¼ cup at a time.  You want to go lightly with the mayonnaise so the pineapple flavor is pronounced, not the mayonnaise flavor.  Last fold in a ½ cup of the reserved pineapple juice.  Season the salad with salt to taste.  For best flavor refrigerate overnight to allow the flavors to combine.  The next day stir the salad to combine and add more pineapple juice to your preferred taste.

Better Homes and Gardens Cookbook

Better Homes and Gardens Cookbook


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