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–+ servings
filipino macaroni salad in a bowl

Filipino Macaroni Salad

A classic favorite with a touch of island flavor of chicken and pineapple. This mac salad has sweet notes combined with small diced veggies for crunch and texture. It's especially easy on the mayo so every ingredient can shine! You'll be side dish ready for your next gathering or potluck.
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Course: Appetizer, brunch, lunch, Salad, Side Dish, Snack
Cuisine: Filipino
Keyword: chicken recipes, filipino food, Filipino recipes, gluten-free option, macaroni, party food, pasta recipes, pineapple, potluck recipes, salad, salad recipes, shredded chicken, vegetarian options
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 7 people
Calories: 387kcal

Equipment

Ingredients

  • 1 bag large elbow macaroni or medium pasta shells
  • 1 tsp olive oil extra virgin
  • 1 1/2 cups mayonnaise high quality glass jarred
  • 1 large carrot shredded
  • 1 celery stalk sliced thinly
  • half whole red bell pepper small diced
  • 1/8 cup red onion small diced
  • 3/4 cup crushed pineapple very fresh and juicy or canned; the juice should be with the 3/4 cup around the pineapple.
  • 2 tbsp red raisins (optional)
  • 1/4 cup cheddar cheese (optional) small diced into tiny cubes
  • 2 whole chicken breast White meat. Shredded.
  • 2 tsp sea salt to taste
  • 2 tsp black ground pepper to taste

Instructions

  • Cook pasta in boiling water. Add a few pinches of salt to your water.
    Ensure al dente texture by tasting and following package boil time instructions.
    1 bag large elbow macaroni
    Large elbow macaroni pasta boiling in a large pot of water while a ladle holds up some pasta to check the how cooked it is
  • Strain your pasta. Do NOT wash with water. Just strain and bounce the pasta around every few minutes till the pasta is dry. You can pat lightly with paper towel in addition.
    Add a drizzling teaspoon of cold pressed extra-virgin olive oil to help the pasta be non-stick.
    Place in the refrigerator to cool while you begin to prep other ingredients.
    1 tsp olive oil
    fresh boiled large elbow macaroni pasta in a colander to strain the water
  • Use one large carrot and chop it up in your food processor.
    If you want to hand cut, slice your carrot into lengthwise sticks and then mince into tiny cube pieces.
    1 large carrot
    Finely chopped carrots on top of fresh cooked large elbow macaroni pasta
  • Grab your onion and slice off a small portion. You don't want to overpower with the onion so less than a quarter of an onion will be enough.
    Chop in the food processor or finely mince. You do not need more than two tablespoon of onion.
    1/8 cup red onion
    red onion is shown whole with an eight chopped off and picture next to it is the onion shown chopped and finely minced then placed into the mixing bowl of fresh cooked and cooled macaroni pasta
  • Grab one crispy celery root and slice lengthwise.
    Then hand chop with a sharp smooth edge knife into little minced cubes.
    1 celery stalk
    Sliced celery lengthwise into strips and then the celery is shown chopped and minced into small little cubes and put into salad mix of cooled down macaroni pasta
  • Find a vibrant red bell pepper and cut a little less than half off. Cut lengthwise.
    Then hand chop with a sharp smooth edge knife into little minced cubes.
    half whole red bell pepper
    Sliced red bell pepper lengthwise into strips and then the red bell pepper is shown chopped and minced into small little cubes and put into salad mix of cooled down macaroni pasta
  • Add your mayonnaise and FOLD. Fold gently and slowly into the macaroni and mix all ingredients with the mayo.
    1 1/2 cups mayonnaise
    a big dollop of white mayonnaise
  • Add your sweet pineapple bit and raisins. Like I mentioned, omit or lessen the raisins to your liking. Fold and mix some more.
    3/4 cup crushed pineapple, 2 tbsp red raisins
  • Add the cheese and gently fold in the mix. Cheese is optional.
    1/4 cup cheddar cheese
  • Take your rotisserie or poached chicken breasts and shred, shred, shred. Use two forks to pull apart and shred. Sing a song and shred away.
    Add the tender shredded chicken by gently folding and mixing in.
    2 whole chicken breast
    white meat of chicken breasts is shredded using two forks to pull apart
  • Sprinkle your salt and pepper. Give one last fold and mix and ensure all pieces have a nice dress of mayo over it.
    Voila! Now you're ready to set your salad in the refrigerator for at least an hour then serve.
    Enjoy!
    2 tsp sea salt, 2 tsp black ground pepper

Notes

I recommend making this two hours before having to serve it, or just the night before that you will be eating it. 
  • Organic and the glass jarred mayonnaise will really showcase and elevate your macaroni salad.
  • Use a food processor or chopper as you can, and that will save lots of time, but remember, a nice fine chop rather than chucks brings this classic salad dish to higher levels. 
  • Refrigerate to connect all the flavors and serve after at least an hour of chilling. 
  • This dish can last up to 3-4 days in the refrigerator in an air-tight glass container.
  • This dish is not freezer friendly.
  • Yes, you can make this recipe kosher and vegetarian. 
 
Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.

Nutrition

Nutrition Facts
Filipino Macaroni Salad
Amount per Serving
Calories
387
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
22
g
Monounsaturated Fat
 
9
g
Cholesterol
 
25
mg
8
%
Sodium
 
1004
mg
44
%
Potassium
 
109
mg
3
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
2
g
4
%
Vitamin A
 
1550
IU
31
%
Vitamin C
 
3
mg
4
%
Calcium
 
47
mg
5
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.