A sweet and tangy cold salad of pineapple and vegetables that may be prepared up to one day ahead of time. Delicious alongside jerk-seasoned grilled meats.
Preparation Time
40 mins
Cooking Time
10 mins
Total Time
50 mins
Calories
249 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water until chilled. Drain well.
Step 2
Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage. Sprinkle with garlic powder, and toss to combine; set aside.
Step 3
In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yogurt; season to taste with salt and pepper. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight.
Step 4
To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.
Ingredients
1 tablespoon white sugar
½ teaspoon garlic powder
salt and pepper to taste
3 cups finely shredded cabbage
1 tablespoon canola oil
½ cup fresh shredded coconut
1 medium onion, diced
1 tablespoon Dijon-style mustard
1 teaspoon white pepper
2 teaspoons apple cider vinegar
2 ½ cups elbow macaroni
2 carrots, peeled and finely chopped
1 medium red or green bell pepper, chopped
1 cup pineapple chunks, drained, 2 tablespoons of juice reserved
