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Hawaiian Macaroni Salad
  • 1 pound elbow macaroni, cooked and drained
  • ⅓ cup apple cider vinegar
  • 1 (20 oz.) can pineapple chunks, juices reserved
  • 1 (8 oz.) package diced ham, patted dry with paper towel
  • 1 cup carrots, shredded
  • ½ cup green onions, thinly sliced
  • subheading: Dressing:
  • ¾ cup reserved pineapple juice
  • 1 tablespoon sugar
  • 1 ½ cups mayonnaise
  • 1 (6 oz.) container pineapple yogurt
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