Coconut Adobo Macaroni Salad

Summer is starting to wind down (booo), but there’s still time to have a few more barbecues and picnics this season before fall comes.  When I’m looking for a good side-dish, I love a good macaroni salad. It goes well with just about any barbecued meats, hot dogs, hamburgers, or sandwiches.

The good old standard macaroni salad is great, but I decided to try something a little more interesting this time, to stand out from the crowd. I made a Filipino-style macaroni salad, using Pulo Cuisine’s Coconut Adobo sauce as the creamy base instead of mayonnaise. Unlike your typical macaroni salad, this Filipino version has pineapple, shredded chicken, and lots of veggies, so it can actually stand as a meal on its own if you wanted.

I used a rainbow salad mix for the veggies to make this recipe as easy and simple as possible, while still being healthy. If you don’t have the packaged mix, you can use a combination of cauliflower, broccoli, carrots and red cabbage.

Using the Pulo Cuisine sauce really helped cut down on the prep time as well — just pour it over the salad for instant flavor and creaminess. And if you happen to have leftover cooked chicken already in your fridge, this salad can really come together in no time at all.

Personally, I loved the tropical flavours of coconut in the sauce with the sweet bits of pineapple. It paired so nicely with the savoury cheese and chicken. I thought it was very satisfying, and I enjoyed it for lunch on several occasions.

Tony was also a fan, and even posed for my photograph to show his approval. The kids weren’t so in love with it (I just love Ayla’s expression in the photo!), but I kind of expected that after their less than stellar review of Coconut Adobo Yam and Chickpea Wraps. I don’t really get it, because the Coconut Adobo is one of my favourite Pulo Cuisine sauces. Cole actually started to like it though, after he tried heating it up. He liked it better warm, and you know what? I think he might be onto something there. It was pretty good warmed up! Now we know that you can enjoy this dish either cold or hot.
Disclosure: I received compensation from Pulo Cuisine for writing this post as their blogger ambassador. All opinions in this post are my own.

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Coconut Adobo Macaroni Salad

Ingredients

• 2 cups uncooked macaroni
• 1 cup pineapple tidbits
• 1 cup shredded cooked chicken
• 1 cup rainbow salad (julienned carrots, cabbage, broccoli and cauliflower)
• 1 jar of Pulo Cuisine Coconut Adobo Sauce
• 1 cup grated cheddar cheese
• 1/4 cup more rainbow salad (for sprinkling on top)

Instructions

1. Cook macaroni according to package directions, then drain the noodles in a colander and run them under cold water to cool.
2. Once the macaroni has cooled, place the drained noodles in a large bowl. Add pineapple, chicken, 1 cup rainbow salad, and toss to combine.
3. Pour Coconut Adobo sauce into the bowl and stir until combined.
4. Add cheddar cheese to the salad, and stir again until combined.
5. Keep refrigerated until ready to serve.
6. Sprinkle 1/4 cup of rainbow salad on top before serving.

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http://foodwhine.com/2015/08/coconut-adobo-macaroni-salad.html