Ingredients
1/2 cup shredded coconut
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 cup diced ham
1/2 cup shredded coconut
1/2 cup chopped red bell pepper
1/2 cup mayonnaise
1/4 cup plain Greek yogurt (or sour cream)
2 tablespoons pineapple juice (from the canned pineapple)
1 tablespoon apple cider vinegar
Salt and pepper to taste
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool completely.
In a large bowl, combine the cooled macaroni, diced pineapple, diced ham, shredded coconut, chopped red bell pepper, green onions, and celery.
In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), pineapple juice, apple cider vinegar, salt, and pepper until smooth and well combined.
Pour the dressing over the macaroni mixture and toss gently until everything is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a gentle stir and taste for seasoning. Add more salt and pepper if needed.
Enjoy.