Description
This Macaroni Fruit Salad is a refreshing and delightful dish combining tender macaroni, juicy fruits, crunchy almonds, and savory chicken, all tossed in a creamy, tangy dressing made with mayonnaise and cider vinegar. Perfect for picnics, potlucks, or a light lunch, this salad balances sweet, tart, and savory flavors with a satisfying mix of textures.
Ingredients
Scale
Dressing
- 1 1/2 cups mayonnaise
- 1/4 cup cider vinegar
- 1 Tablespoon granulated sugar
- 1/2 teaspoon salt
Salad
- 1 cup macaroni noodles, uncooked
- 1 pound cooked chicken, chopped (or rotisserie chicken)
- 2 Tablespoons onions, grated
- 2 cups grapes, halved
- 1 cup celery, chopped
- 1 cup pineapple tidbits (or fresh chopped pineapple)
- 1 large red apple, diced
- 1/2 cup slivered almonds
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni noodles and cook according to package instructions until tender. Drain well and rinse with cold water to stop the cooking process. Set aside to cool.
- Prepare the Dressing: In a small bowl, mix together the mayonnaise, cider vinegar, granulated sugar, and salt. Stir thoroughly until the mixture is smooth and evenly combined.
- Combine the Salad Ingredients: In a large mixing bowl, add the cooked and cooled macaroni noodles, chopped chicken, grated onions, halved grapes, chopped celery, pineapple tidbits, diced apple, and slivered almonds.
- Add the Dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently but thoroughly to ensure everything is evenly coated.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld. Stir before serving and enjoy chilled.
Notes
- Use rotisserie chicken for a quick and easy protein addition.
- Rinsing macaroni under cold water after boiling prevents it from sticking and stops further cooking.
- For a nut-free option, omit the slivered almonds or substitute with seeds like pumpkin or sunflower seeds.
- Adjust sugar in the dressing to taste depending on the sweetness of the fruits used.
- This salad is best served chilled and consumed within 2 days for freshness.
