8 oz. Elbow macaroni
1 cup Mayonnaise
1 cup Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce
1 Green bell pepper, chopped, if desired
1/4 cup Red onion, diced
1/4 cup Shredded carrots
8 oz. Ham, diced
Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally until cooked through, about 8 minutes. Drain. Blend together mayonnaise and Pineapple Coconut Mango Tequila Sauce. Pour over warm pasta. Add remaining ingredients. Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.