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INGREDIENTS:
 | 2 cups elbow macaroni |
| 4 cups water |
| 1 tsp salt |
| 1/3 cup mayonnaise |
| 4 Tbsp soy sauce |
| 1/2 cup crushed pineapple, drained (reserve 2 Tbsp juice) |
| 1/2 cup pickled banana peppers, drained & chopped (reserve 2 Tbsp juice) |
| 1/2 cup sweet onion, chopped |
| 1/2 cup frozen snow peas, thawed & sliced into bite-size pieces |
| 2 Tbsp flaked coconut |
DIRECTIONS: Using a large sauce pan bring water & salt to a boil. Add macaroni & cook for 8 minutes or until al dente. Drain. Mix together mayonnaise, soy sauce, 2 Tbsp pineapple juice & 2 Tbsp pickled pepper juice. Pour over macaroni & stir until well coated. Fold in pineapple, peppers, onion & snow peas. Spoon into serving dish & sprinkle with coconut. Serve warm or chilled.
SERVINGS: 4-5 cups TIME: 40 minutes
MACARONI SALAD
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