Hawaiian Pasta Salad Recipe: A Tropical Twist on a Classic Side Dish
This dish reminds me of the first sunny picnic we had after a long winter. I threw it together with leftover ham, and my family couldn’t stop asking for more. It’s creamy, sweet, savory, and has that delightful tropical twist! Perfect for using up ham from the holidays or for a quick side dish that brings sunshine to your plate. Try it once, and it might just become your go-to crowd-pleaser!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 min
Ingredients
Salad:
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8 oz campanelle pasta (or bow tie, rotini)
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20 oz canned pineapple chunks or tidbits (juice reserved)
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2 tbsp vegetable oil (or olive oil)
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1 red bell pepper, finely diced
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2 cups ham, finely diced
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3 green onions, thinly sliced
Dressing:
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½ cup mayonnaise
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¼ cup sour cream
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1 tbsp Dijon mustard
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Reserved pineapple juice
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1 tbsp apple cider vinegar
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1 tbsp powdered sugar (or honey)
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¼ tsp garlic powder
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Salt and pepper to taste
Instructions
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Cook pasta as per package instructions. Drain and cool under cold water.
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In a pan, heat oil and sauté pineapple until lightly golden. Deglaze with pineapple juice and reduce by half.
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In a bowl, whisk dressing ingredients together until creamy.
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Combine cooked pasta, sautéed pineapple, bell pepper, ham, and green onions in a large bowl.
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Gently mix with dressing. Cover and chill for at least 2 hours.
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Serve cold and store leftovers in the fridge for up to 5 days.
Notes
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Skip sautéing the pineapple if you’re short on time—still delicious!
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Great made the night before for even better flavor.
Nutrition
- Calories: 324 kcal per serving
- Fat: 17g
- Carbohydrates: 34g
- Protein: 9g