Description
Hawaiian Pasta Salad is a sweet and savory twist on traditional pasta salad, featuring juicy pineapple, crisp vegetables, and tender pasta all tossed in a creamy, tangy dressing. With the option to include diced ham for added protein, this tropical-inspired dish is perfect for summer barbecues, potlucks, or a flavorful make-ahead lunch. It’s bright, refreshing, and easy to make!
Ingredients
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1 pound pasta (use gluten-free pasta if needed)
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1 cup pineapple, diced (fresh or canned, drained)
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1 cup ham, diced (optional)
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1 cup red bell pepper, diced
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1 cup carrot, shredded
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¼ cup red onion, grated
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¼ cup green onion, thinly sliced
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½ cup mayonnaise
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¼ cup pineapple juice (from canned pineapple or fresh)
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2 tablespoons apple cider vinegar
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2 teaspoons sugar (optional, to taste)
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Salt and black pepper, to taste
Instructions
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Cook Pasta: Boil pasta in salted water according to package directions until al dente. Drain and rinse with cold water.
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Make Dressing: In a small bowl, whisk together mayonnaise, pineapple juice, vinegar, sugar (if using), salt, and pepper until smooth.
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Combine Ingredients: In a large bowl, add the cooked pasta, pineapple, ham (if using), red bell pepper, carrot, red onion, and green onion.
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Mix: Pour dressing over the salad and toss until evenly coated.
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Chill and Serve: Refrigerate for at least 30 minutes before serving for best flavor. Garnish with extra green onion if desired.
Notes
For a vegetarian version, omit the ham.
Best served chilled; perfect for make-ahead meals or potlucks.
You can substitute Greek yogurt for some or all of the mayo for a lighter version.
Keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salad
- Method: Boiled, Tossed
- Cuisine: American, Hawaiian-Inspired
Keywords: Hawaiian pasta salad, pineapple pasta salad, tropical pasta salad, cold pasta salad, ham pasta salad