Can I use regular macaroni noodles instead of chickpea pasta?

Absolutely! Any macaroni or small pasta shape will work just as well. Chickpea pasta adds extra protein and fiber, but regular pasta is classic and just as delicious.

How far ahead can I make this salad?

Ideally, make it up to 24 hours in advance. The flavors develop even more after chilling, but try to serve it within 2–3 days for the best texture and freshness.

Can I add more protein to make it a meal?

Definitely! Add diced cooked chicken, cubes of ham, or even cooked shrimp. Even a handful of chopped boiled eggs works beautifully.

What if I don’t like pineapple in my salad?

You can leave it out or substitute with mango or mandarin oranges if you want that touch of sweetness. Or simply double up on veggies the salad will still be fantastic.

Hawaiian Macaroni Salad Recipe

Name: Hawaiian Macaroni Salad Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Hawaiian
Ingredients: 8 oz chickpea macaroni noodles (Banza); 8 oz can pineapple tidbits, drained; 1 red bell pepper, chopped; 1/2 cup celery, diced; 1/4 cup red onion, chopped; 2 green onions, chopped (plus extra for garnish); 1/2 cup non-fat Greek yogurt (112g); 1/4 cup light mayonnaise (60g); 1 Tbsp apple cider vinegar; 1 Tbsp honey; Salt and pepper, to taste

Description

This Hawaiian Macaroni Salad is a fresh twist on a classic favorite, made with chickpea macaroni, sweet pineapple tidbits, crunchy vegetables, and a creamy Greek yogurt dressing. It’s light, protein-rich, and perfect as a chilled side dish for cookouts, potlucks, or weekday meals.

Ingredients

Units Scale

Pasta & Salad

8 oz chickpea macaroni noodles (Banza)
8 oz can pineapple tidbits, drained
1 red bell pepper, chopped
1/2 cup celery, diced
1/4 cup red onion, chopped
2 green onions, chopped (plus extra for garnish)

Dressing

1/2 cup non-fat Greek yogurt (112g)
1/4 cup light mayonnaise (60g)
1 Tbsp apple cider vinegar
1 Tbsp honey
Salt and pepper, to taste

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Instructions

Cook the Pasta – Cook the chickpea macaroni noodles according to the package instructions. Once cooked, drain the noodles and fill the pot with cold water to stop the cooking process. Allow the pasta to cool completely and set aside.
Prepare the Dressing – In a small mixing bowl, whisk together the non-fat Greek yogurt, light mayonnaise, apple cider vinegar, and honey until the mixture is smooth. Season with salt and pepper to taste.
Combine Salad Ingredients – In a large mixing bowl, add the cooled macaroni, drained pineapple tidbits, chopped red bell pepper, diced celery, chopped red onion, and chopped green onions.
Add Dressing and Mix – Pour the yogurt dressing over the salad ingredients. Gently fold everything together until all pieces are well coated with the dressing.
Chill the Salad – Cover the bowl with plastic wrap and refrigerate for at least 1 hour, allowing the flavors to meld and the salad to chill.
Garnish and Serve – Before serving, give the salad a gentle stir and adjust seasoning with salt and pepper if needed. Garnish with extra green onions, cilantro, or even shredded coconut if desired. Serve chilled.

Notes

Nutrition facts are estimates and may vary based on ingredients used.
Refrigerate the salad for at least one hour before serving to let the flavors blend.
You can substitute any type of macaroni or pasta for chickpea noodles as desired.
For extra Hawaiian flair, sprinkle with shredded coconut or chopped cilantro before serving.
This salad is best served cold and can be made a day ahead.

Nutrition

Serving Size: 1 serving (1/8 of recipe)
Calories: ~165
Sugar: 7g
Sodium: 230mg
Fat: 3.5g
Saturated Fat: 0.7g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 8g
Cholesterol: 5mg