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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
2 1/2 cups elbow macaroni |
1 medium red or green bell pepper, chopped |
1 medium onion, diced |
2 carrots, peeled and finely chopped |
1 cup pineapple chunks, drained, 2 tablespoons of juice reserved |
3 cups finely shredded cabbage |
1/2 teaspoon garlic powder |
1 tablespoon dijon-style mustard |
2 teaspoons apple cider vinegar |
1 tablespoon canola oil |
1 teaspoon white pepper |
1 tablespoon white sugar |
1 cup cherry-flavored yogurt |
salt and pepper to taste |
1/2 cup fresh shredded coconut |
8 maraschino cherries for garnish (optional) |
Directions:
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.
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.
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.
4. To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.
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