Sweetened Macaroni Salad with Pineapple and Carrots

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy Filipino-style macaroni salad combining tender pasta, sweet pineapple chunks, and crunchy carrots, ideal for festive occasions. This Filipino-inspired salad recipe, ready in about 25 minutes, pairs 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 cups (uncooked) elbow macaroni
1 cup carrot, shredded
1 cup pineapple chunks, drained
3/4 cup sweetened condensed milk
1/2 cup mayonnaise
2 tbsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
2 oz (optional for richness) cream cheese, softened

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
Step 2: In a large mixing bowl, combine the cooked macaroni with 1 cup shredded carrot and 1 cup drained pineapple chunks.
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.
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.