Macaroni Salad

My mom would make this salad at almost every family party. As the weather warms up, try making this to go with your next barbecue. For my version, I omitted the chicken and used the reserved pineapple juice from the can in place of sugar to taste. This is best eaten cold or at room temperature.

Here’s the actual “recipe” from my mom

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Macaroni Salad

Yield

6

Ingredients

• Pound of macaroni
• Half a red onion, minced
• 2 celery stocks, minced
• 1/2 cup of shredded carrots
• 1/2 cup of raisins or currants
• 20 ounce can of pineapple slices, chopped with the juice reserved
• 1 cup of mayonnaise
• Salt
• Pepper

Preparation

1. Cook macaroni according to the package's instructions.
2. In a large bowl combine red onion, celery, carrots, raisins, pineapple, and mayonnaise.
3. Add a generous pinch of salt and pepper. Use the reserved pineapple juice from the can to taste.
4. Cover and refrigerate for at least one hour before serving.