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Hawaiian Pasta Salad

A creamy, sweet-and-tangy pasta salad with ham, pineapple, and vegetables — an easy make-ahead potluck side.
Print Recipe
Prep Time 15 minutes
Servings: 8
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Amount: 1 | Unit: lb | Name: short pasta (rotini or shell pasta)
Amount: 1 | Unit: cup | Name: diced ham
Amount: 1 | Unit: cup | Name: pineapple chunks | Notes: drained, reserve 2 tbsp juice
Amount: 1/2 | Unit: cup | Name: diced red bell pepper
Amount: 1/2 | Unit: cup | Name: shredded carrots
Amount: 3/4 | Unit: cup | Name: mayonnaise
Amount: 2 | Unit: tbsp | Name: reserved pineapple juice
Amount: 1 | Unit: tbsp | Name: apple cider vinegar
Amount: 1 | Unit: tbsp | Name: sugar
Name: salt and pepper | Notes: to taste

Equipment

  • 1 Large pot For boiling the pasta
  • 1 Large mixing bowl
  • 1 Small bowl For the dressing
  • 1 Whisk

Method
 

Step 1: Cook the pasta according to package directions until al dente; drain and let cool.
    Step 2: Whisk together the mayonnaise, reserved pineapple juice, apple cider vinegar, sugar, salt, and pepper.
      Step 3: Combine the cooled pasta, ham, pineapple, bell pepper, and carrots in a large bowl.
        Step 4: Pour the dressing over the salad and toss until evenly coated.
          Step 5: Chill for at least 1 hour before serving.
            Tip: This salad tastes even better after chilling overnight.

              Notes

              Best made a day ahead so the flavors have time to meld. Drain the pineapple thoroughly to avoid a watery salad.