Hawaiian Crunch Macaroni Salad

Hawaiian Crunch Macaroni Salad


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This macaroni salad recipe is the winner of the Recipe4Living Picnic Potluck Contest! A creamy tart, and sweet dressing holds together macaroni, peppers, onion, and crushed pineapple for a tangy picnic treat!

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  • 2 C. elbow macaroni
  • 4 C. water
  • 1 tsp. salt
  • 1/3 C. light mayonnaise
  • 4 Tbs. soy sauce
  • 2 Tbs. sugar
  • 1/2 C. crushed pineapple, drained (save 4 Tbs. juice)
  • 2 Tbs. white vinegar
  • 1/2 C. red bell peppers, diced
  • 1/2 C. sweet onion, chopped
  • 1/2 C. frozen snow peas, thawed and sliced into bite-size pieces
  • 2 Tbs. toasted flaked coconut

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Place water in a large saucepan. Add salt and bring to a boil. Add macaroni, and cook for 8 minutes, or until al dente. Drain.

Whisk together mayonnaise, soy sauce, sugar, pineapple juice, and vinegar, Pour over cooked macaroni, and stir until well coated. Fold in pineapple, peppers, onion, and snow peas. Spoon into serving dish, and sprinkle with coconut. Serve warm or chilled.

Makes about 5 cups macaroni salad.

Reviews (1)

  • Tried this out and followed directions exactly except I used shell macaroni instead of elbow and regular mayonnaise instead of light. That shouldn't have changed anything about the flavor, but I didn't care for it at all. It had too strong a soy sauce taste for my liking.

    Flag as inappropriate MaryK48  |  May 26, 2009

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