macaroni salad recipe beaverton foods
macaroni salad recipe beaverton foods

Hawaiian Macaroni Salad

  By Beaverton Foods

September 2, 2014

  • Prep: 30 mins
  • Cook: 30 mins
  • Yields: 6-8 Servings


½ lb. Elbow Macaroni

¼ cup Seasoned Rice Vinegar

½ tsp. Fine Sea Salt

1 tsp. Granulated Onion

1 tsp. Granulated Garlic

1 Stalk finely minced Celery

2 ea. Hard boiled Eggs, smashed yolks, diced whites

1 finely minced dill Pickle Spear

½ cup finely diced Chicken meat from a Roasted Chicken

¼ cup frozen or fresh Pineapple Tidbits

¼ cup frozen or fresh Mango – cut to match Pineapple’s size

½ cup mayonnaise

2 Tbs. Inglehoffer Sweet Hot Mustard


1Cook the macaroni al dente and immediately rinse with cold water & drain.

2In a large stainless steel bowl, combine the vinegar, salt, onion, garlic, with the macaroni and stir.

3Add the celery, dill pickle, chicken, pineapple, & mango.

4In another bowl, mix the mayonnaise, mustard, egg whites, and egg yolks and incorporate with the ingredients in the stainless steel bowl.

5Chill in the refrigerator for 1 hour before serving.