Filipino Macaroni Salad — My Meal Prep Favourite
Sweet, tangy, creamy, and oh-so satisfying. I love making this, especially for prep and gatherings. It’s my take on a dish that always makes its way to the table at Filipino get-togethers.
A Bit of History
Macaroni salad in the Philippines is more than a simple side dish. Thanks to American and Western influence during the early 20th century, pasta entered Filipino kitchens and local cooks adapted it into something uniquely Pinoy. Nely Recipes+2Panlasang Pinoy Recipes™ Unlike the traditional Western pasta salad, the Filipino version leans sweet, creamy and celebratory — often appearing at Christmas, birthdays, fiestas and family gatherings. What’s Cookin’ Chicago
This is why you’ll see ingredients like pineapple, raisins, cheese, chicken and sweet-mayo dressings in the mix. Each household develops its own “signature” version, which is part of the charm. Panlasang Pinoy Recipes™
Ingredients:
- 500 g elbow pasta (cooked al dente – don’t skip that step)
- 2 cups shredded or chopped cooked chicken
- ½ cup raisins (soaked in water first, then drained)
- 1 cup finely diced carrots
- 1 can diced pineapple (for that distinct Pinoy sweetness)
- 1 cup finely diced cheddar cheese (non-negotiable!)
- ½ cup pickled relish or corn relish
- Salt and pepper to taste (I go heavy on the pepper)
- 1½ cups whole-egg mayonnaise (I use Praise because it has a slight sweet balance, but you can use your favourite)
Method :
Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook until just al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Prepare the mix-ins: While the pasta cooks, shred or chop cooked chicken, dice carrots, drain and set aside raisins, dice the cheddar cheese and pineapple, and have your relish ready.
Combine: In a large bowl, add the cooled pasta, chicken, raisins, carrots, pineapple, cheddar cheese and relish.
Make the dressing: Add the mayonnaise to the bowl and season with salt and pepper (I like to use a generous amount of black pepper). Use a large spatula or spoon to fold everything gently — you want every piece coated, but avoid overmixing so the pasta keeps its shape.
Chill and flavour-meld: Cover the bowl and place into the refrigerator for at least a couple of hours — preferably overnight if meal-prepping. This chilling helps the flavours come together and the salad tastes even better the next day.
Serve: Give the salad one gentle stir, adjust seasoning if needed (sometimes you’ll want a little extra mayo or pepper), then serve cold. It stands well alongside grilled meats, picnic fare or as a meal-prep lunch on its own.
Helpful Hints 💡
- If you’re prepping this ahead, cool everything completely before mixing — warm pasta or chicken will make the dressing watery or cause spoilage.
- If the salad seems a bit dry after refrigeration (pasta absorbs some of the mayo), stir in a little extra mayonnaise or a splash of milk to loosen it.
- Want extra texture? Add diced bell peppers, chopped apples, or even a handful of chopped ham for a richer version.
- Always chill the salad for 1–2 hours (preferably longer) so the flavour becomes fully “set”. This is great for meal-prep because you can make it the day ahead.
- Store covered in the fridge — because of the mayo & protein, aim to eat within 3–4 days for best quality.
This salad is my go-to for meal-prep and family meals — so versatile, crowd-pleasing and rooted in Filipino tradition. Give yourself the time to chill it properly and let it shine.
