Ingredients
Scale
- 1 lb uncooked elbow macaroni (or pasta of choice)
- 4 cups cubed chicken
- 28 ounces pineapple chunks (drained)
- 2 red peppers, chopped
- 2 carrots, cut into matchsticks
- 4 green onions, sliced
- 1 cup mayonnaise
- 4 tablespoons sour cream
- 1/2 cup pineapple juice
- 1 tablespoon whole grain mustard
- 2 tablespoons apple cider vinegar
Instructions
- Cook pasta according to package directions until al dente. Drain, rinse with cold water, and toss with olive oil.
- In a large bowl, mix cubed chicken, pineapple chunks, red peppers, carrots, and green onions. Season with salt and pepper.
- In another bowl, whisk mayonnaise, sour cream, pineapple juice, mustard, and vinegar until smooth.
- Combine cooled pasta with the vegetable mixture and pour in the dressing. Toss gently until well coated.
- Chill in the refrigerator for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 430
- Sugar: 8g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg