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Ingredients1 h 30 m servings 481
Original recipe yields 10 servings
- 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.
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Per Serving: 481 calories; 26.7 50.3 11.2 21 927 Full nutrition