Time 1h25m Yield 8 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl. Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
Time 30m Yield 10 Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and let cool. Heat butter in a medium skillet over medium heat and add ham and brown sugar. Cook for 2 to 3 minutes; do not overcook. Set aside and let cool. Mix mayonnaise and sour cream together in a small bowl. Combine pineapple, grapes, Cheddar cheese, and pineapple juice in a large bowl; mix in mayonnaise mixture, ham mixture, and pasta. Mix well before every serving.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Cut pineapple in half lengthwise through crown. Remove fruit. leaving shells intact. Core and dice fruit. In large bowl, combine pineapple, ham chunks, cherry tomatoes, celery and green onions. In small bowl, combine all remaining ingredients for dressing, blending well. Spoon dressing over pineapple combination, tossing gently to mix. Pile salad into pineapple shells to serve. Makes 4 to 6 servings.
Time 33m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Drain pineapple. In large bowl, combine pineapple, ham, red pepper, peas, celery and macaroni. To make dressing, in 1 quart measure, combine mayonnaise, vinegar, onion powder, black pepper and dill weed. Stir dressing into pineapple mixture. Refrigerate 3 to 4 hours before serving to allow flavors to blend.
Time 30m Yield 8 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water. Pat dry with a paper towel. Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.
Time 10m Yield 12 servings. Number Of Ingredients 8 Steps:
In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.
Time 35m Yield 8-16 serving(s) Number Of Ingredients 10 Steps:
Boil the macaroni until tender, drain and cool. Chop up spam or what ever meat you are using. Chop celery as well. Add to macaroni. Drain the pineapple juice into a bowl to make the dressing. Put the pineapple in with the macaroni. Chop the cheese into half inch cubes. (I have used grated before, but I like the chunks). Take the spices and add them to the juice. Add about 3/4 of the jar of mayo into the juice and blend it together. Stir it into the macaroni mixture. Best if you chill it a few hours, then it may need more mayo as it soaks it up. It is really good.
Time 45m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
Boil water and add elbow macaroni. Boil for 7 minutes or until tender. Drain and set aside to cool. Combine macaroni with the remaining ingredients. chill before serving.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cook macaroni according to package directions and drain. Stir in cheese sauce until well coated. Add all of the remaining ingredients and serve immediately.
Time 1h25m Yield 8 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl. Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
More about “macaroni pineapple and ham salad recipes”
Time 1h30m Yield 10 Number Of Ingredients 20 Steps:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse under cool water, and drain again. Meanwhile, combine mayonnaise, lime juice, soy sauce, vegetable oil, brown sugar, parsley, vinegar, allspice, thyme, marjoram, ginger, garlic powder, salt, nutmeg, pepper, and cinnamon for jerk sauce in a saucepan over medium heat. Bring to a boil. Remove from the heat and set aside to cool. Combine cooled pasta and cooled jerk sauce with pineapple, ham, and onion. Place in the refrigerator until chilled and flavors have developed, about 1 hour.
