Hawaiian Pasta Salad

There’s something about opening the fridge on a warm day and seeing a big bowl of Hawaiian Pasta Salad—spirals of tender pasta, sunset-pink ham, bright green scallions, and juicy golden pineapple all glistening in a creamy, tangy-sweet dressing.

This is a revitalizing, make-ahead side that feels like a mini vacation on a plate, and it comes together surprisingly fast, especially if you prep while the pasta boils.

It’s ideal for busy weeknights, potluck-laden weekends, and anyone who loves bold, cheerful flavors without a lot of fuss.

I still remember the first time it saved me: friends texted they were “five minutes away” instead of thirty, and this salad—already chilling—turned a near-disaster into a relaxed, praise-filled dinner.

It shines at backyard barbecues, easy entertaining, next-day lunches, or whenever you need something satisfying that tastes even better cold.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, sweet-and-savory island flavor in every bite
• Packs in colorful veggies and protein for a satisfying, complete meal
• Comes together quickly with simple prep and minimal cooking required
• Chills beautifully, making it perfect for picnics, potlucks, and make-ahead meals
• Easily customizable with different proteins, veggies, or vegetarian swaps

Ingredients

• 12 oz pasta, rotini or bowtie — choose short ridged shapes so dressing clings well
• 1 tbsp salt — for seasoning the pasta water generously
• 1 cup pineapple chunks, drained — reserve some juice for the dressing
• 1 cup cooked ham, diced — use good-quality smoked ham for best flavor
• 1 cup red bell pepper, diced — pick a firm, sweet pepper for crunch
• 1 cup cucumber, seeded and diced — remove seeds to keep salad from watering out
• 1/2 cup red onion, finely diced — rinse briefly if you want a milder bite
• 1/2 cup shredded carrot — grate fresh for better texture and color
• 1/2 cup celery, diced — choose crisp stalks for extra crunch
• 1/2 cup mayonnaise, full-fat — full-fat gives the creamiest, richest dressing
• 1/4 cup plain Greek yogurt or sour cream — adds tang and lightens the mayo
• 2 tbsp pineapple juice, reserved from can — sweet tropical note that ties flavors together
• 1 tbsp apple cider vinegar — adds bright acidity to balance sweetness
• 2 tsp sugar — adjust to taste depending on pineapple sweetness
• 1/2 tsp salt — start here and adjust after chilling
• 1/4 tsp black pepper — freshly ground for best aroma
• 1/4 tsp garlic powder — adds subtle savory depth without raw garlic bite
• 2 tbsp fresh parsley, chopped — for freshness and color at the end
• 2 tbsp green onions, sliced — mild onion flavor that brightens the salad

Step-by-Step Method

Cook the Pasta

Bring a large pot of water to a boil and stir in the tablespoon of salt. Add pasta and cook until al dente, following package directions. Stir occasionally to prevent sticking.

Once cooked, drain pasta in a colander. Don’t overcook, as the pasta will soften further after absorbing the dressing in the refrigerator.

Cool the Pasta Completely

Rinse the drained pasta under cold running water until it’s no longer warm. Toss gently with your hands or a spoon to cool evenly. Shake the colander well to remove excess water.

Let the pasta sit for a few minutes so it’s thoroughly drained; excess moisture can dilute the dressing and make the salad watery.

Prep and Combine the Mix-Ins

Dice the ham, bell pepper, cucumber, celery, and red onion into small, even pieces. Seed the cucumber to avoid extra moisture. Shred the carrot if not pre-shredded.

Add the cooled pasta, pineapple chunks, ham, bell pepper, cucumber, red onion, carrot, and celery to a large mixing bowl. Toss gently to distribute ingredients evenly.

Whisk the Creamy Dressing

In a small bowl, add mayonnaise, Greek yogurt, pineapple juice, apple cider vinegar, sugar, salt, black pepper, and garlic powder. Whisk until smooth and fully combined, with no lumps.

Taste the dressing and adjust sweetness or acidity slightly if desired. Make sure the consistency is pourable but still thick enough to cling to the pasta and vegetables.

Toss the Salad with Dressing

Pour the creamy dressing evenly over the pasta and vegetable mixture. Use a wooden spoon or spatula to gently fold everything together.

Scrape the sides and bottom to ensure all pasta pieces are coated. Avoid vigorous stirring, which can break the pasta or crush the pineapple. Continue tossing until the dressing looks evenly distributed.

Fold in Fresh Herbs

Sprinkle chopped parsley and sliced green onions over the dressed pasta salad. Gently fold them in just until they’re evenly scattered throughout.

The fresh herbs add color and brightness, so avoid overmixing, which can bruise them. Check that each scoop of salad has a bit of green for a balanced, attractive presentation.

Chill to Meld the Flavors

Cover the mixing bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour to chill thoroughly.

During this time, the flavors blend and the pasta absorbs some dressing. For even better taste, prepare the salad several hours ahead or the day before serving, keeping it consistently cold.

Adjust and Serve Chilled

Before serving, remove the salad from the refrigerator and give it a gentle toss. If it looks dry, add a splash of milk or extra pineapple juice and stir lightly.

Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Serve the salad well-chilled, and avoid leaving it at room temperature for over two hours.

Ingredient Swaps

• Use canned mandarin oranges or mango instead of pineapple, and any cooked chicken, turkey, or canned ham in place of diced ham.
• For vegetarian, omit the meat entirely or use baked tofu; for vegan, swap mayonnaise and yogurt with vegan mayo and unsweetened coconut yogurt.
• If you can’t find Greek yogurt, use sour cream; if apple cider vinegar isn’t available, use white wine vinegar or rice vinegar.

You Must Know

– Swap – For a lighter but still creamy version, use ¼ cup mayo + ½ cup Greek yogurt instead of ½ cup mayo + ¼ cup yogurt, keeping all other amounts the same.

You’ll get the same volume of dressing, just tangier and less rich, with a similar thick, spoon‑coating look.

Serving Tips

• Serve in a chilled bowl, garnished with extra pineapple and parsley for color.
• Pair with grilled chicken, ribs, or burgers for a summer backyard barbecue.
• Spoon into pineapple halves for a fun, tropical-themed presentation.
• Offer alongside teriyaki skewers, rice, and grilled veggies for a Hawaiian-inspired buffet.
• Pack in individual jars or containers for picnics, potlucks, and beach days.

Storage & Make-Ahead

Hawaiian Pasta Salad keeps in the fridge for 3–4 days in an airtight container.

It’s excellent to make a day ahead, since the flavors meld as it chills.

Stir in a splash of milk or pineapple juice before serving if dry.

This salad doesn’t freeze well; the texture deteriorates.

Reheating

Hawaiian pasta salad is best served cold.

But if slightly warming, heat gently: brief low-power microwave bursts, covered oven-safe dish at 300°F, or low stovetop in a skillet, stirring often.

Luau Potluck Favorite

Nothing says “luau potluck” like a big chilled bowl of this pineapple‑studded pasta salad glistening on the buffet table.

I love watching people pause mid‑conversation, spoon hovering, as the colors pull them in—sunny pineapple, ruby bell pepper, ribbons of carrot, flecks of green onion.

When I bring this, I hear that little chorus of “Who made the pasta salad?” before I’ve even set down the serving spoon.

The creamy dressing clings to every corkscrew of pasta, bright with pineapple juice and a whisper of vinegar, so each bite tastes cool, tangy, and slightly sweet.

Between the juicy fruit, salty ham, and crisp cucumber, there’s always that moment when someone goes back for “just a tiny bit more.”

Final Thoughts

Give this Hawaiian Pasta Salad a try and enjoy a bright, rejuvenating twist on classic pasta salad.

Feel free to tweak the mix-ins or sweetness to make it perfectly your own!

Frequently Asked Questions

Can I Make This Hawaiian Pasta Salad Dairy-Free or Vegan?

You can, and I’d love it. I’d swap mayo and yogurt for creamy vegan versions, use smoky plant-based ham, and let the pineapple’s sweetness mingle with crisp veggies—cold, bright, and sunshiney in your bowl.

What Can I Use Instead of Mayonnaise for a Lighter Dressing?

You can swap mayo for half Greek yogurt, half olive oil; it’ll taste tangy, silky, and light. I whisk in pineapple juice and vinegar so the dressing feels bright, glossy, and invigorating over every cool, tender bite.

Is This Recipe Safe for People With Gluten Intolerance or Celiac Disease?

It’s not safe as written because the pasta likely contains gluten. If you swap in certified gluten-free pasta and double-check ham and condiments for hidden wheat, you’ll keep every sun-bright, creamy bite celiac-friendly.

How Can I Scale This Recipe for a Large Crowd or Catering Event?

I’d scale it by making one batch per 6 guests, then multiplying. I’d mix components in separate bowls, chill them deeply, then combine just before serving so everything tastes bright, cool, and freshly dressed.

Can I Add Seafood, Like Shrimp or Crab, to This Pasta Salad?

You absolutely can, and I’d love it. I’d fold in chilled, cooked shrimp or lump crab at the end—sweet brininess meeting cool, creamy tang, little pops of crunch and pineapple, like a beach picnic in a bowl.