Hawaiian Macaroni Salad

 

 

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup honey
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 1/2 cup crushed pineapple, drained
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Cook the macaroni according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and honey until well combined.
3. Add the cooked macaroni, red onion, celery, red bell pepper, crushed pineapple, crumbled bacon, and chopped parsley to the bowl. Mix well to coat everything with the dressing.
4. Season with salt and pepper to taste. Adjust the amount of mayonnaise and vinegar if needed for desired creaminess and tanginess.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, give the salad a good stir and taste for any additional seasoning adjustments. Garnish with extra parsley if desired.

Source: Barefoot Farm By Ron