The pineapple juice and cider vinegar add real zing to this unusual pasta salad. Add diced ham and/or shredded cheese (increase the dressing) to make this an entrée.
½ pound elbow or small shell macaroni, cooked and cooled
½ cup pineapple tidbits
½ cup diced red bell pepper
½ cup grated carrot
½ cup finely chopped celery
¼ cup mayonnaise
1/8 cup pineapple juice
1T cider vinegar
1 tsp sugar
2 tsp dried minced onion
Salt and pepper to taste
Cook the macaroni according to package directions, adding oil to the water to keep it from sticking. Drain and cool. In a large bowl, combine the macaroni, pineapple, and vegetables.
To make the dressing, stir together all the remaining ingredients, and then stir the dressing into the salad. Chill for several hours. Serves 6-8.