2 slices of pineapple in syrup (reserve 2 tablespoons of pineapple syrup)
Sauce:
1/2 cup mayonnaise
1/4 cup orange juice
2 tablespoons reserved pineapple syrup
1 tablespoon Worcestershire sauce
a few drops of hot pepper sauce
For the macaroni:
6 cups water
1 teaspoon salt
1 teaspoon olive oil
Half a package of large conchinha pasta
2 oranges, cut into wedges
250g cooked ham, cut into strips
1 cup grated cheddar cheese, cut into cubes
lettuce leaves
2 slices of pineapple in syrup (reserve 2 tablespoons of pineapple syrup)
Sauce:
1/2 cup mayonnaise
1/4 cup orange juice
2 tablespoons reserved pineapple syrup
1 tablespoon Worcestershire sauce
a few drops of hot pepper sauce
For the macaroni:
6 cups water
1 teaspoon salt
1 teaspoon olive oil
Half a package of large conchinha pasta
2 oranges, cut into wedges
250g cooked ham, cut into strips
1 cup grated cheddar cheese, cut into cubes
lettuce leaves
Make the sauce: In a 1-liter pot, combine all the ingredients
Bring to medium heat and let it simmer until it thickens slightly
Remove from heat and let it cool
For the macaroni: In a 3-liter pot, pour in the water and bring to a boil
Add salt and olive oil
Gradually add the pasta, ensuring the water continues to boil
Cook the pasta al dente, stirring occasionally
Drain and rinse with cold water
Combine cooked pasta with pineapple cubes, orange wedges, ham strips, and cheese cubes
Add the sauce and mix until all ingredients are well coated
Refrigerate for 15 minutes before serving over lettuce leaves.
