This creamy island inspired Hawaiian Macaroni Salad is the perfect side dish. Crunchy, sweet, and slightly tangy, this low-fat high protein pasta salad will give you major island fever and leave you wanting more.
First, cook the macaroni according to the package instructions. Once cooked, drain and fill the pot with cold water to stop the cooking process and cool the pasta. Set aside.
In a small mixing bowl, combine the non-fat Greek yogurt, light mayonnaise, apple cider vinegar, and honey. Mix well until smooth. Season with salt and pepper to taste.
Then, add the cooled macaroni, pineapple tidbits, red bell pepper, celery, red onion and green onions to a large mixing bowl.
Top with the yogurt dressing and gently fold the ingredients together, ensuring that the macaroni and other ingredients are evenly coated with the yogurt dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until chilled. This allows the flavors to meld together.
Before serving, give the salad a quick stir. Taste and season with salt and pepper to taste. Garnish with additional green onions, cilantro or even shredded coconut, if desired.