Recipe by Alicia
"Apple, pineapple, peas, hard-cooked eggs and pasta in a creamy dressing."
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1 (16 ounce) package
hard-cooked eggs, peeled and chopped
1 (16 ounce) jar
creamy salad dressing
onion, thinly sliced
apple, cored and chopped
1 (8 ounce) can
pineapple chunks, drained
1 (15 ounce) can
This is exactly what I was looking for when I started looking for pasta salads to bring with me to a hawaiian themed picnic!! Turned out wonderful and everyone enjoyed it!! Can't waitt o make it again!!
I think this turned out excellent! I followed the recipe exactly! Only thing is I think it's better when it's first made.. If you eat it after chilled I would add some more salad dressing and some salt an pepper as it tends to get dry and bland after it sits... Would be great as a meal with some chicken cut up in there!
I used a fresh pineapple that I had on hand, and frozen peas instead of canned peas. One change that I made was cutting back on the number of hard-boiled eggs, concerned that the eggs would just take over the salad. This was a superb side dish to Kalula Pork (slow cooker) and such a nice break from the same-ole macaroni salad. Love the sweetness from the pineapple and the crunch from the apple. I also love that this can be made early in the day for a no-fuss dinner on a hot summer day. Thanks, Alicia, we enjoyed this new macaroni salad.
* Percent Daily Values are based on a 2,000 calorie diet.
Cold Tropical Macaroni Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 277
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