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 )
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