Prepare it a day in advance of serving if you can ; it tastes better the second day.

1 pound elbow macaroni

1 tsp olive oil

2 tsp salt

1 1/2 cup Hellmann’s mayonnaise

1 tbsp finely grated onion

1/4 cup grated or finely chopped carrot

1 cup sliced pineapple

1/2 tsp pepper

1 cup shredded , cooked chicken

2 tbsp  sweet relish

1 tbsp chopped,scallion

In a large stockpot, bring 5 quarts of water to a boil. Add macaroni,olive oil, and 1/2 tsp of the salt, and cook for 6-8minutes (until tender). Rinse in cold water, drain well, and transfer to a large bowl.

Add all other other ingredients, and stir everything in throughly. Refrigerate, and serve well chilled.( lightly sprinkled with chives or parsley, if you wish )