INGREDIENTS
- Salad:
- 1 pound elbow macaroni, cooked and drained
- 1/3 cup apple cider vinegar
- 1 (20 oz.) can pineapple chunks, juices reserved
- 1 (8 oz.) package diced ham, patted dry with paper towel
- 1 cup carrots, shredded
- 1/2 cup green onions, thinly sliced
- Dressing:
- 3/4 cup reserved pineapple juice
- 1 tablespoon sugar
- 1 1/2 cups mayonnaise
- 1 (6 oz.) container pineapple yogurt