Polynesian-Inspired Macaroni Salad

I have always loved SPAM, so I decided to combine it with pineapple to make this Polynesian-inspired macaroni salad recipe. It reminds me of vacationing in Hawaii. —Susan Bickta, Kutztown, Pennsylvania

• 

  Total Time

  Prep/Total Time: 30 min.
• 

  Makes

  10 servings

Ingredients

• 2 cups uncooked elbow macaroni
• 1 tablespoon canola oil
• 1 can (12 ounces) regular or teriyaki SPAM, cubed
• 1 cup mayonnaise
• 2 teaspoons sugar
• 3/4 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (8 ounces) unsweetened pineapple tidbits, drained
• 1 medium sweet red pepper, chopped
• 1 can (8 ounces) sliced water chestnuts, drained and chopped
• 4 green onions, chopped

Directions

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely.
• For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.

Nutrition Facts

3/4 cup: 351 calories, 27g fat (6g saturated fat), 26mg cholesterol, 655mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 7g protein.

Taste of Home Editors