Classic Macaroni Salad With A Twist - cooking recipe

Ingredients

1 (16 ounce) package elbow macaroni
12 1/2 ounces chopped cooked white-meat chicken
1 cup mayonnaise
1 (8 ounce) can pineapple tidbits in juice, drained, juice reserved
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
1 teaspoon salt

Preparation

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until cool; drain.
Mix macaroni, chicken, mayonnaise, pineapple with about half the reserved juice, cilantro, red onion, and salt together in a large bowl.
Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.