Hawaiian Macaroni Salad

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.

Hawaiian Macaroni Salad



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.


Click here to explore our Gourmet Sauces.

About Robert Rothschild Farm

Quality foods really do look, feel, and taste different. At Robert Rothschild Farm, we’ve spent over 30 years studying, refining, and perfecting the way we make our fresh, insanely flavorful, truly exceptional products. Each one is made from scratch and guaranteed to make even the everyday taste like gourmet.
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