1. Begin by cooking the elbow macaroni according to package instructions. Make sure it is al dente, as it will absorb some dressing and soften further. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the cooked macaroni, pineapple chunks, diced ham, grated carrots, diced celery, and sliced green onions. Toss gently to ensure an even mix.
3. To make the dressing, whisk together the mayonnaise, apple cider vinegar, and reserved pineapple juice in a small bowl. Season with salt and pepper to taste.
4. Pour the dressing over the macaroni mixture. Use a spatula to gently fold the dressing into the salad, ensuring each ingredient is well coated.
5. If you’re adding sweet relish, fold it in at this stage. This is one of my personal touches that adds a layer of flavor reminiscent of my mother’s tangy dishes.
6. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld beautifully. This is a step I wouldn’t skip, as it truly enhances the taste.
7. Before serving, give the salad a good stir, taste, and adjust seasoning if necessary. Enjoy chilled.

One of the best tips I can share is to make this salad a day ahead. Not only does it save you time on the day of your gathering, but it also allows the flavors to develop further, making each bite more delicious than the last.