A quick mayo and Roasted Pineapple & Habanero sauce combine over al dente elbow macaroni noodles creating a deliciously creamy base. Next, shredded carrots and diced ham are tossed in and with a final stir this macaroni salad is finished in under 20 minutes. Now comes the hard part letting it chill in the refrigerator before serving…it’s worth the wait we promise. However, sneaking a few warm bites is strongly recommended.
1 lb Elbow macaroni
1 ½ cup Robert Rothschild Farm Roasted Pineapple & Habanero Dip or Sauce
1 cup Mayonnaise
8 oz. Ham, cubed
1 cup Carrots, shredded
1 tsp. Olive oil
In a medium saucepan cook macaroni until soft. Drain macaroni and toss with olive oil, let chill. In a small bowl mix mayonnaise and Roasted Pineapple & Habanero Sauce, pour over macaroni and stir until well coated. Add ham and shredded carrots and stir until well incorporated. Let chill in refrigerator until cold and then serve. Refrigerate leftovers.