- 1 (16 ounce) package whole wheat elbow macaroni
- 1 cup Italian-style salad dressing
- 2 (8 ounce) cans crushed pineapple, drained
- 1 (8 ounce) ham steak, cut into cubes
- 2 stalks celery, diced
- 2 plum tomatoes, diced
- 2 hard-boiled eggs, chopped
- 1/2 onion, diced
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
- Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
05/07/2018
recipepes.com
Macaroni, Pineapple, and Ham Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
