Sweet Macaroni Salad
If you have visited Hawaii and ventured into restaurants or food booths that serve plated lunch or dinner, you know that many of these places serve a scoop or two of macaroni salad, along with your barbecue or fried, breaded fish. You may also have noticed the distinctive sweet flavor of the macaroni salad. It perfectly complements your meal, not to mention the fact that it can also be a great snack in between meals, or even a meal by itself.
For this recipe, I added generous portions of pineapple and raisins, giving it a “more natural” sweet taste (adding white sugar sparingly). You can also be generous with the cheese and egg, if you wish!
1 cup, mini rigatoni (or elbow macaroni)
1/2 cup pineapple chunks
1/2 cup cheddar cheese, sliced into tiny cubes
1/2 medium onion, chopped
1 boiled egg, chopped
1/2 cup raisins
3/4 cup mayonnaise (or more to taste)
1 tsp., white sugar
Salt and pepper to taste
Cook rigatoni (or macaroni) according to package instructions. Drain and transfer to a large salad bowl. Add onions, pineapple, cheese, egg, and raisins. Mix well. Add mayonnaise and toss the salad well. Add sugar and mix well. Add salt and pepper to taste. Chill the salad, covered, in the refrigerator for at least an hour. To serve, transfer to a serving platter or bowl and garnish with parsley leaves.