Macaroni salad

This Filipino classic is served at just about every occasion says Spinneys operations manager Elmira Pelovello...
Macaroni salad
ITP Images
Macaroni salad
Elmira Pelovello
ITP Images
Elmira Pelovello
March 03, 2020
Level Easy
Preparation Time 15 minutes (plus refrigeration time)
Cooking Time 15 minutes
Serves 6-8
PHOTO BY Aasiya Jagadeesh
RECIPE BY Elmira Pelovello

INGREDIENTS

450g elbow macaroni, uncooked
450g spinneysFOOD Farm Fresh Chicken Breast Fillets, cubed
1 large spinneysFOOD Carrot, peeled and diced
1 cup turkey ham, cubed
1 cup spinneysFOOD Mild White Cheddar Cheese, cubed
1 x 400g tinned pineapple, finely chopped
122g sweet pickle relish
145g raisins
125ml condensed milk
375ml mayonnaise
1 medium onion, peeled and diced
spinneysFOOD Salt, to taste
spinneysFOOD Fine Pepper to taste
3-4 boiled eggs, peeled and sliced

METHOD

  • 1

    In a pot of salted boiling water add the macaroni and cook for about 10 minutes or until al dente.

  • 2

    Drain and rinse under cold running water until completely cool, then set aside.

  • 3

    Boil the chicken cubes in a pot of water for approximately 10-15 minutes or until cooked.

  • 4

    Drain the water from the chicken and allow to completely cool. Set aside.

  • 5

    Blanch the diced carrot in a fresh pot of water, boiling for approximately 30 seconds.

  • 6

    Remove from the water and plunge into an ice bath until completely cool. Drain and set aside.

  • 7

    In a large bowl, combine all the ingredients and mix well.

  • 8

    Season with salt and pepper, and refrigerate for about 30-50 minutes to allow the flavours to emerge.

  • 9

    Serve topped with the sliced eggs.

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