Hawaiian Macaroni Salad
September 2, 2014
- Prep: 30 mins
- Cook: 30 mins
- Yields: 6-8 Servings
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.