500 ml elbow macaroni, cooked until tender & rinsed under cold water 2 cup
1 can pineapple chunks, drained (14 oz / 398 ml)
125 ml pecans, toasted & chopped 1/2 cup
125 ml celery, chopped 1/2 cup
50 ml green onion, chopped 1/4 cup
125 ml carrot, coarsely grated 1/2 cup
250 ml green apple, peeled & chopped 1 cup
125 ml raisins 1/2 cup
125 ml mayonnaise 1/2 cup
125 ml sour cream 1/2 cup
50 ml liquid honey 1/4 cup
30 ml white vinegar 2 tbsp
5 ml garlic salt 1 tsp
In a large bowl, with noodles, add pineapple chunks, pecans, celery, onion, carrot, apple and raisins. Toss well.
In a small bowl; combine mayonnaise, sour cream, honey, vinegar and garlic salt. Pour over macaroni mixture. Toss until well coated.
Serves 6