Ingredients
- 2 cups uncooked macaroni
- 1 cup pineapple tidbits
- 1 cup shredded cooked chicken
- 1 cup rainbow salad (julienned carrots, cabbage, broccoli and cauliflower)
- 1 jar of Pulo Cuisine Coconut Adobo Sauce
- 1 cup grated cheddar cheese
- 1/4 cup more rainbow salad (for sprinkling on top)
Recipe Description
The good old standard macaroni salad is great, but I decided to try something a little more interesting this time, to stand out from the crowd. I made a Filipino-style macaroni salad, using Pulo Cuisine’s Coconut Adobo sauce as the creamy base instead of mayonnaise. Unlike your typical macaroni salad, this Filipino version has pineapple, shredded chicken, and lots of veggies, so it can actually stand as a meal on its own if you wanted.
