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Polynesian-Inspired Macaroni Salad


  • 2 cups uncooked elbow macaroni
  • 1 tablespoon canola oil
  • 1 can (12 ounces) regular or teriyaki SPAM, cubed
  • 1 cup mayonnaise
  • 2 teaspoons sugar
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (8 ounces) unsweetened pineapple tidbits, drained
  • 1 medium sweet red pepper, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained and chopped
  • 4 green onions, chopped


  • Cook macaroni according to package directions; drain and rinse with cold water. Cool completely. Meanwhile, in a large skillet, heat oil over medium-high heat. Cook Spam until golden brown, about 8 minutes. Cool completely.
  • For dressing, in a small bowl, combine mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine pineapple, red pepper, water chestnuts, cooled Spam and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with green onions before serving.

Nutrition Facts

3/4 cup: 351 calories, 27g fat (6g saturated fat), 26mg cholesterol, 655mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 7g protein.

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