INGREDIENTS

• ½ pound dry elbow macaroni, prepared according to package directions and rinsed in cold water
• 1 can (20 ounces) pineapple chunks, drained (reserve ½ cup liquid for dressing)
• 2 cups cubed cooked Karl Ehmer ham
• ½ cup shredded carrot
• ¼ cup green onion
• Pineapple Dressing:
• ½ cup reserved pineapple juice
• ½ light mayonnaise
• ¼ cup plain greek yogurt
• 1 tablespoon apple cider vinegar
• 1 Tablespoon Sugar

Instructions

1. In a large bowl, combine macaroni, pineapple chunks, ham, carrots, and green onion in a bowl. set aside.
2. In a small bowl whisk together the mayonnaise, greek yogurt, cider vinegar, and sugar. Pour over pasta and stir to coat. Enjoy!