Macaroni Pineapple And Ham Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
• Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

Steps:

• Cook macaroni according to package directions and drain.
• Stir in cheese sauce until well coated.
• Add all of the remaining ingredients and serve immediately.

Steps:

• Drain pineapple. In large bowl, combine pineapple, ham, red pepper, peas, celery and macaroni. To make dressing, in 1 quart measure, combine mayonnaise, vinegar, onion powder, black pepper and dill weed. Stir dressing into pineapple mixture. Refrigerate 3 to 4 hours before serving to allow flavors to blend.

Steps:

• Bring a very large pot of lightly salted water with oil to a boil. Add macaroni and cook for about 30 minutes or until al dente; drain.
• Place eggs in a large saucepan and cover with cold water. Over medium heat, bring water to a boil. Lower heat and simmer for 12 to 17 minutes. Immediately remove from heat and plunge in cold water. Remove from water, peel and chop.
• In a large bowl mix together: onion, bell pepper, carrots, chopped eggs and ham. In another bowl mix together garlic, olive oil, mayonnaise, balsamic vinegar, salt and pepper.
• Stir together: vegetable and egg mixture, mayonnaise mixture and cooked macaroni.

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.

Steps:

• 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 and rinse with cool water. Pat dry with a paper towel.
• Combine pasta, ham, Cheddar cheese, celery, green onions, relish, mayonnaise, mustard, salt, and pepper in a bowl and mix well.

Steps:

• Arrange ham, pineapple and asparagus over greens on serving plates.
• Serve with dressing. Sprinkle with noodles.

Steps:

• In a bowl, combine the first six ingredients. Combine mayonnaise and mustard; add to macaroni mixture and toss. Cover and chill until serving. Refrigerate leftovers.

Steps:

• Boil water and add elbow macaroni.
• Boil for 7 minutes or until tender.
• Drain and set aside to cool.
• Combine macaroni with the remaining ingredients.
• chill before serving.

Steps:

• Dice ham into 1/2-inch cubes.
• Combine ham and cheese with macaroni, celery, onion and pickle.
• Mix mayonnaise and mustard; then stir into macaroni mixture, mixing well.
• Chill well until ready to serve, several hours for maximum flavor!
• Serve in a lettuce lined bowl, and garnish with fresh parsley, if desired.
• Tip: Elbow macaroni doubles in volume when cooked, so start with 1 cup dry macaroni to yield 2 cups needed for this recipe.

Steps:

• Boil the macaroni until tender, drain and cool.
• Chop up spam or what ever meat you are using.
• Chop celery as well.
• Add to macaroni.
• Drain the pineapple juice into a bowl to make the dressing.
• Put the pineapple in with the macaroni.
• Chop the cheese into half inch cubes. (I have used grated before, but I like the chunks).
• Take the spices and add them to the juice.
• Add about 3/4 of the jar of mayo into the juice and blend it together.
• Stir it into the macaroni mixture.
• Best if you chill it a few hours, then it may need more mayo as it soaks it up. It is really good.

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and let cool.
• Heat butter in a medium skillet over medium heat and add ham and brown sugar. Cook for 2 to 3 minutes; do not overcook. Set aside and let cool.
• Mix mayonnaise and sour cream together in a small bowl. Combine pineapple, grapes, Cheddar cheese, and pineapple juice in a large bowl; mix in mayonnaise mixture, ham mixture, and pasta. Mix well before every serving.

Steps:

• 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.