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Creamy Macaroni Salad with Vegetables & Pineapple

Creamy Macaroni Salad with Vegetables & Pineapple

Phoebe Green
I think this macaroni salad is the best one I've made so far. I love how this turned out more than what I expected and I know you'll love this recipe too.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Indian
Servings 2 servings
Calories 743 kcal

Equipment

  • Large saucepan for boiling macaroni and corn
  • Pressure cooker (only if cooking fresh pineapple)
  • Large mixing bowl
  • Small mixing bowl or jar for dressing
  • Colander
  • Sharp knife and cutting board
  • Whisk or fork for blending dressing

Ingredients
 
 

Dressing Ingredients

  • ¼ cup mayonnaise 60g / 2oz
  • ¼ cup fresh cream 60ml / 2 fl oz, or soya cream for dairy-free
  • 1 teaspoon white wine vinegar optional
  • 1 teaspoon lemon juice
  • 1 clove garlic minced, optional
  • ½ medium onion finely chopped
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 1 dash chilli powder
  • 1 dash mustard powder optional
  • 1 teaspoon dried oregano
  • 2 teaspoons olive oil extra virgin

Salad Ingredients

  • 1 cup elbow macaroni 100g / 3.5oz, measured dry, then boiled and drained
  • ½ cup corn kernels 80g / 2.8oz, boiled
  • 1 medium capsicum (bell pepper) diced into 1cm / 1/2-inch pieces
  • ½ medium cucumber deseeded and diced into 1cm / 1/2-inch pieces
  • 1 medium tomato deseeded and diced into 1cm / 1/2-inch pieces
  • 1 medium carrot peeled and diced into 1cm / 1/2-inch pieces
  • 3 leaves lettuce torn into bite-sized pieces
  • 2 slices pineapple julienned, fresh or tinned

For Garnish

  • 1 pinch black pepper freshly ground, to taste
  • 2 tablespoons pomegranate seeds for garnishing
  • 2 tablespoons fresh coriander leaves for garnishing

Instructions
 

  • Cook the macaroni in a large saucepan of well-salted boiling water according to packet directions until al dente — it should be tender but still have a slight bite. Drain in a colander and rinse under cold running water until completely cool. Shake off excess water and set aside.
    1 cup elbow macaroni
  • If using cabbage instead of lettuce: remove the tough central rib from each leaf. Blanch in boiling salted water for 1 minute, then immediately transfer to a bowl of ice-cold water to stop the cooking. Pat dry thoroughly and tear into bite-sized pieces.
    3 leaves lettuce
  • If using fresh pineapple: peel and remove the eyes, then cut into small strips. Place in a pressure cooker with the juice of 1/2 lemon, 2 tablespoons sugar, and 1/2 cup (120ml) water. Cook for 1 whistle, then allow the pressure to release naturally. Drain and cool before using. Alternatively, use tinned pineapple — just drain and pat dry.
    2 slices pineapple
  • In a small bowl, whisk together the mayonnaise, fresh cream (or soya cream for a dairy-free option), white wine vinegar, lemon juice, minced garlic, chopped onion, salt, sugar, chilli powder, mustard powder, oregano, and olive oil until smooth and well combined.
    1/4 cup mayonnaise, 1/4 cup fresh cream, 1 teaspoon white wine vinegar, 1 teaspoon lemon juice, 1 clove garlic, 1/2 medium onion, 1/2 teaspoon salt, 1 teaspoon sugar, 1 dash chilli powder, 1 dash mustard powder, 1 teaspoon dried oregano, 2 teaspoons olive oil
  • Refrigerate dressing for at least 15-20 minutes to chill. Cold dressing thickens slightly and clings to the pasta instead of pooling at the bottom of the bowl.
  • Mix capsicum, carrot, tomato, cucumber, corn, lettuce (or blanched cabbage), pineapple pieces, and macaroni in a large bowl.
    1 cup elbow macaroni, 1/2 cup corn kernels, 1 medium capsicum (bell pepper), 1/2 medium cucumber, 1 medium tomato, 1 medium carrot, 3 leaves lettuce, 2 slices pineapple
  • Season with freshly ground black pepper to taste.
    1 pinch black pepper
  • Pour the chilled dressing over the salad and toss gently to coat evenly. Garnish with pomegranate seeds and fresh coriander leaves.
    2 tablespoons pomegranate seeds, 2 tablespoons fresh coriander leaves
  • Serve chilled.

Notes

Storage: Keep undressed salad components and dressing in separate airtight containers in the fridge for up to 24 hours. Once dressed, consume within 2–3 hours for best texture. Not suitable for freezing.
Make-Ahead: Cook and cool the macaroni the night before. Prep and dry all vegetables. Combine with dressing no more than 15 minutes before serving.
Substitutions: Use Greek yoghurt in place of fresh cream for a lighter version. Tinned pineapple (drained) works perfectly in place of fresh. Soya cream makes this dairy-free if you also swap the fresh cream.
Pro Tip: Rinse cooked macaroni under cold water immediately after draining to stop the cooking and remove surface starch — this prevents clumping and keeps the pasta from absorbing too much dressing.
Serving Suggestion: Add lettuce or cabbage only at serving time — it wilts quickly once it touches the dressing or other moist ingredients. Dress the salad no more than 15 minutes before serving for the best texture.

Nutrition

Serving: 1servingCalories: 743kcalCarbohydrates: 89gProtein: 14gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 14gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 45mgSodium: 895mgPotassium: 890mgFiber: 9gSugar: 25gVitamin A: 8334IUVitamin C: 134mgCalcium: 107mgIron: 3mg
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