Hawaiian Macaroni Salad
We've taken macaroni to a new level of deliciousness by creating a Hawaiian-inspired macaroni salad. This makes a great addition to weeknight dinners, cook outs or as a simple lunch.
1 lb. Elbow macaroni
1 1/2 cups Robert Rothschild Farm Roasted Pineapple & Habanero Sauce
1 cup Mayonnaise
8 oz. Ham, cubed
1 cup Carrots, shredded
1 tsp. Olive oil
In a medium saucepan cook macaroni until soft.
Drain macaroni and toss with olive oil, let chill.
In a small bowl mix mayonnaise and Roasted Pineapple & Habanero Sauce, pour over macaroni and stir until well coated.
Add ham and shredded carrots and stir until well incorporated.
Let chill in refrigerator until cold and then serve. Refrigerate leftovers.