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Classic Macaroni Salad with a Twist


"If you want to do something new with an old classic, give this one a shot."
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40 m servings 417 cals
Original recipe yields 10 servings

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  • Prep

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  1. 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. Rinse macaroni with cold water until cool; drain.
  2. Mix macaroni, chicken, mayonnaise, pineapple with about half the reserved juice, cilantro, red onion, and salt together in a large bowl.
  3. Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the juice. The actual amount of the juice consumed will vary.

Nutrition Facts

Per Serving: 417 calories; 22.6 g fat; 38.1 g carbohydrates; 15 g protein; 36 mg cholesterol; 385 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I wanted to cut the recipe in half for just the three of us, so I used half the amount of noodles and mayo, but still kept the rest of the ingredients the same, maybe less on the cilantro (just ...