Hawaiian Macaroni Salad

I tried this pasta salad at a bridal shower. I fell in love instantly. It was unique because of the many different flavors. Spicy from the Tabasco and sweet from the relish and pineapple. I begged for the recipe from a woman that made this dish but didn’t attend the party.


1 pound elbow macaroni (cook per instructions on the box)

1 whole seasoned Rotisserie Chicken from Costco

2 large carrots, pealed and diced into tiny pieces

2 tbsp. sweet relish

3 dashes or less of cayenne pepper, salt, and pepper to taste

5 tbsp. mayonnaise

5 tbsp. plain yogurt

2 tbsp. mustard

1/2 cup cheddar cheese, shredded

1/4 cup Italian Pecorino Romano cheese, for topping

5-10 dashes of Tabasco, Cholula, or Gringo Bandito

1 can of pineapple drained, and cut into small pieces (I used a 20 ounce can of Pineapple Tidbits)


Shred with your fingers or two forks the entire chicken and save the bones for future use in a soup or toss the bones out. Set chicken aside.

Mix together the mayo, yogurt, and mustard and set aside.

Boil your water, with a dash of salt and cook the elbow noodles until al dente. Don’t let them get soggy. I try a noodle at a time after they have been boiling every minute on the minute after cooking for 8 minutes. Drain and put noodles in a large bowl.

In the large bowl, add in the mayo mixture followed by all the remaining ingredients.

Grate as much pecorino cheese on top of the pasta and serve with your favorite Italian Sausage sandwiches or at any pot luck!

* You can play with the measurements by adding more mayo, spicy sauce, etc. You really can’t mess this up.