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Creamy Macaroni Fruit Salad

A sweet and creamy fruit pasta salad with tender elbow macaroni, pineapple, fruit cocktail, red and green grapes, apples, strawberries, nuts, raisins, and mini marshmallows. A rich homemade dressing with mayonnaise, sweetened condensed milk, heavy cream, and Greek yogurt makes it perfect for potlucks, picnics, and holidays. Makes approximately 12 side-dish servings.
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Course: Dessert, Salad, Side Dish
Cuisine: American, Filipino-Inspired
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups dry elbow macaroni
  • 1 cup pineapple tidbits, drained
  • 1 cup fruit cocktail, drained
  • 1 cup red grapes, halved
  • 1 cup green grapes, halved
  • 1 medium apple, diced
  • 1/2 cup mandarin oranges, drained
  • 1/2 cup fresh strawberries, chopped
  • 1/2 cup pecans or walnuts, chopped
  • 1/4 cup raisins
  • 1/2 cup mini marshmallows
  • 1 cup mayonnaise
  • 1/2 cup sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons pineapple juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons additional chopped pecans or walnuts, optional garnish
  • 1/4 cup extra fresh strawberries, chopped, optional garnish
  • 2 tablespoons extra mini marshmallows, optional garnish

Equipment

  • Large cooking pot
  • Colander
  • large mixing bowl
  • Medium mixing bowl
  • whisk
  • Silicone spatula or large spoon
  • Sharp kitchen knife
  • cutting board
  • Measuring Cups and Spoons
  • Airtight storage container

Method
 

  1. Bring a large pot of water to a boil. Cook elbow macaroni according to package instructions until tender but not mushy.
  2. Drain the macaroni and rinse under cold running water. Allow to cool completely and drain thoroughly.
  3. Drain pineapple tidbits, fruit cocktail, and mandarin oranges. Reserve 2 tablespoons pineapple juice for the dressing.
  4. Wash and halve the red and green grapes. Dice the apple and chop the fresh strawberries into bite-sized pieces.
  5. Whisk mayonnaise, sweetened condensed milk, heavy whipping cream, Greek yogurt, pineapple juice, lemon juice, and vanilla extract in a medium bowl until smooth and creamy.
  6. Place cooled macaroni in a large mixing bowl. Add pineapple, fruit cocktail, grapes, apple, mandarin oranges, strawberries, chopped nuts, raisins, and mini marshmallows.
  7. Pour the creamy dressing over the macaroni and fruit mixture. Fold gently until all ingredients have an even coating.
  8. Cover and refrigerate for 1–2 hours to blend flavors and allow the dressing to thicken slightly.
  9. Remove from the refrigerator and stir gently. Add a small spoonful of cream or Greek yogurt if the dressing needs loosening.
  10. Transfer to a serving bowl. Garnish with optional chopped nuts, fresh strawberries, or mini marshmallows. Serve chilled.

Nutrition

Calories: 410kcalCarbohydrates: 43gProtein: 5gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 11gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 35mgSodium: 210mgPotassium: 230mgFiber: 3gSugar: 24gVitamin A: 65IUVitamin C: 18mgCalcium: 65mgIron: 1.2mg

Notes

Prep time: 20 minutes. Cook time: 10 minutes. Chill time: 60–120 minutes. Total time: 90–150 minutes. Yield: approximately 12 servings. Drain pasta and canned fruit thoroughly to prevent watery dressing. Reserve 2 tablespoons pineapple juice for dressing. Refrigerate at 40°F or below and enjoy within 2–3 days for the best quality. Keep chilled during outdoor serving. Nutritional estimates assume pecans, regular mayonnaise, and 12 servings, excluding optional garnishes. Values vary by fruit brands, mayonnaise, and portion sizes.

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