Classic Macaroni Salad with a Twist

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

Directions

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.