Hawaiian Pasta Salad (Printable Version)

A tropical pasta mix with ham, pineapple, colorful veggies, and creamy dressing for a fresh, tasty dish.

# Components:

→ Pasta

01 - 12 oz rotini or bow tie pasta
02 - 1 tsp salt for boiling water

→ Salad Mix-ins

03 - 7 oz cooked ham, diced
04 - 8 oz canned pineapple tidbits, drained
05 - 1 cup red bell pepper, diced
06 - 1/2 cup celery, finely chopped
07 - 1/2 cup red onion, finely diced
08 - 1/2 cup frozen peas, thawed

→ Dressing

09 - 1/2 cup ranch dressing
10 - 1/3 cup mayonnaise
11 - 1 tbsp pineapple juice from can
12 - 1 tbsp fresh lime juice
13 - 1/2 tsp black pepper
14 - 1/4 tsp salt or to taste

→ Garnish

15 - 2 tbsp fresh parsley or cilantro, chopped (optional)

# Preparation steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain through a colander and rinse with cold water to stop the cooking process. Allow to cool completely.
02 - In a large mixing bowl, combine the cooled pasta, diced ham, drained pineapple tidbits, diced red bell pepper, chopped celery, diced red onion, and thawed peas.
03 - In a separate small bowl, whisk together the ranch dressing, mayonnaise, reserved pineapple juice, fresh lime juice, black pepper, and salt until the mixture is smooth and well combined.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning as needed. Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to develop.
06 - Remove from refrigeration and garnish with chopped fresh parsley or cilantro just before serving, if desired.

# Expert Advice:

01 -
  • It's a tropical escape in a bowl, bringing brightness and playfulness to any meal without overthinking the flavors.
  • Everything comes together in under thirty minutes, which means you can prep it the morning of a gathering and actually enjoy your guests.
  • The dressing hits that sweet spot between creamy and tangy, making even simple vegetables taste like they belong at a resort.
02 -
  • Drain your pineapple thoroughly and reserve that juice, because using canned pineapple with syrup will make the salad overly sweet and mushy.
  • Don't skip the chilling step, as everything tastes exponentially better once the pasta has absorbed the dressing and the vegetables have softened together.
03 -
  • Use a light hand when tossing so the pineapple chunks stay intact and don't dissolve into the dressing.
  • If you're making this for people with dietary restrictions, swap the mayo for Greek yogurt and use dairy-free ranch, and it'll still taste like the real thing.
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