Classic Macaroni Salad with a Twist Recipe

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.