Ingredients

• 2 1/2 cups elbow macaroni
• 1 medium red or green bell pepper, chopped
• 1 medium onion, diced
• 2 carrots, peeled and finely chopped
• 1 cup pineapple chunks, drained, 2 tablespoons of juice reserved
• 3 cups finely shredded cabbage
• 1/2 teaspoon garlic powder
• 1 tablespoon Dijon-style mustard
• 2 teaspoons apple cider vinegar
• 1 tablespoon canola oil
• 1 teaspoon white pepper
• 1 tablespoon white sugar
• 1 cup cherry-flavored yogurt
• salt and pepper to taste
• 1/2 cup fresh shredded coconut
• 8 maraschino cherries for garnish (optional)

Instructions

1. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse with cold water until chilled. Drain well.
2. Place the macaroni in a large bowl, and toss together with the bell pepper, onion, carrot, pineapple, reserved pineapple juice, and cabbage. Sprinkle with garlic powder, and toss to combine; set aside.
3. In a small bowl, stir together the Dijon mustard, vinegar, oil, white pepper, sugar, and yogurt; season to taste with salt and pepper. Toss the macaroni salad with the dressing, cover, and refrigerate for 1 hour to overnight.
4. To serve, toss the salad again to mix, then pour into a serving bowl. Sprinkle with coconut, and garnish with maraschino cherries.