Here is another of our family's (and a lot other Filipino familys') favourite holiday food. We almost never make it at any other time of the year except during the New Year holidays. Not even on Christmas; only in the New Year. I never knew why but it must be one of those traditions that was kept on just because that's what we always had.
This is a perfect example of the predilection of the Pinoy palate to crave for the salty-sweet-tangy sour flavour combination. That and together with the richness of the mayonnaise and pasta makes it so irresistible to me as a snack. Actually, you'll be hard-pressed to classify this as savoury or sweet. Because they're really both!
By the way, the Philippines practically only have spaghetti and elbow macaroni in the pasta aisles of its supermarkets. Whereas here, I cannot find decent sized and shaped elbow macaroni. I have to either go to Italian delis or trek to Waitrose where, fortunately, I found this Chiferri Rigate pasta.
500 g elbow macaroni pasta
2 1/2 cups shredded cooked chicken meat
1/3 cup pickle relish
1/3 cup finely minced celery
1 1/2 cups canned pineapple chunks in syrup - well drained
1 cup raisins
1/2 cup finely minced cooked carrots
1/3 cup finely minced onion (optional)
1/3 cup grated cheddar (optional)
3 cups mayonnaise
Salt and freshly ground black pepper to taste
- Combine all in a bowl and mix well. Chill in the fridge for a few hours before serving.