Sweetened Macaroni Salad with Pineapple and Carrots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy Filipino-style macaroni salad combining tender pasta, sweet pineapple chunks, and crunchy carrots, ideal for festive occasions. This filipino-inspired salads ready in about 25 minutes pairs (uncooked) elbow macaroni, carrot, shredded, pineapple chunks, drained into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 6 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 2 cups uncooked elbow macaroni and cook for 7-8 minutes until just tender but still firm to the bite. Drain and rinse immediately under cold water to stop cooking, then drain well.
  2. Step 2: In a large mixing bowl, combine the cooked macaroni with 1 cup shredded carrot and 1 cup drained pineapple chunks.
  3. Step 3: In a separate bowl, whisk together 3/4 cup sweetened condensed milk, 1/2 cup mayonnaise, 2 tablespoons granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 ounces softened cream cheese until smooth and creamy.
  4. Step 4: Pour the dressing over the macaroni mixture and gently fold until everything is evenly coated. Chill the salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.

Frequently asked questions

How long does Sweetened Macaroni Salad with Pineapple and Carrots take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sweetened Macaroni Salad with Pineapple and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (uncooked) elbow macaroni from drying out.

Can I substitute ingredients in Sweetened Macaroni Salad with Pineapple and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweetened Macaroni Salad with Pineapple and Carrots for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sweetened Macaroni Salad with Pineapple and Carrots?

Filipino salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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