(Chicago) –  Hands down, Filipino macaroni salad is my most favorite of all Pinoy dishes. I so earnestly wait year after year for the town fiesta, my birthday, Christmas and New Year to spoil myself with this pasta goodness.

It’s a simple dish but there’s something with the mayo-macaroni-chicken combination that makes me addictive to it. I made the dish in one of my recent parties and it was a hit. It’s convenient to eat in a stand-up cocktail party, heavy enough to satiate the guests’ appetite and easy enough for me to create. I forgot to mention, it’s inexpensive.

For mayonnaise lovers out there, this is a no-brainer favorite. Enjoy!



  • 1 pound elbow macaroni salad
  • 2-3 medium carrots, cut into small cubes
  • 2 cups shredded chicken
  • 1 can (836 g) pineapple tidbits
  • 1 medium onion, finely chopped
  • ½ cup raisins
  • 3 stalks celery, chopped
  • 3 hard boiled eggs – diced
  • 1 cup diced cheddar cheese


  • 1 cup mayonnaise
  • ½ tsp salt
  • 1 teaspoon pepper
  • 1 teaspoon mustard
  • ½ cup pickle relish
  • 1 tablespoon sugar


Prep steps:  Cook the pasta according to package directions and then set aside. Boil the chicken for 30 minutes, cool down, shred it with your hands and then set aside. For the carrots, peel them, boil in water for 15 minutes, cool down, cut into small cubes and then set aside.

In a small bowl, combine the dressing ingredients and mix thoroughly. Adjust the seasoning and sweetness according to your taste. You may add more mayo for a creamier dressing.

In a big bowl, combine all the salad ingredients, excluding eggs and cheese. Pour the dressing and mix well.  Lastly, add the diced eggs and cheese and mix lightly. Chill in the fridge for at least 1 hour and then serve.