Filipino macaroni salad is usually served during parties, fiestas or festivals, picnics, Christmas, and New Year. I always make this every New Year. It is always present on almost everyone’s table during these occasions. It is considered as dessert, snack, or sometimes a main dish – because, if it fills you up, then it is already your meal. Filipino macaroni salad has different variants. Some are simple and some are loaded with almost everything you can put in a salad. This one is the simplest one.

I used Cavatappi macaroni instead of the traditional elbow pasta. I wanted to try something new, so I picked out this one. If the ingredients are too simple for you, don’t hesitate to add something like; ham, bacon, pulled meat, and other vegetables. Just make sure you always mix and taste before pouring everything all out once into the bowl.

I hope you guys enjoy this recipe.

Ingredients

1/2 lb. cavatappi macaroni pasta
mayonnaise, as needed
1 can pineapple chunks
1/2 cup raisins
1/4 cup shredded carrots
1/4 cup shredded cheddar cheese
sugar, to taste

Instructions

Boil 4 cups of water in a large pot. Add and cook the macaroni according to package cooking instructions.
Drain. Don't rinse. Cool macaroni down before making the salad.
Transfer the macaroni to a large bowl and add the mayonnaise. Mix. Add more until creamy.
Add the pineapple and raisins. Mix.
Add cheese and carrots. Mix.
Sweeten with sugar to taste. Mix until sugar has melted. Taste.
Refrigerate for at least 2 hours before serving.