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–+ servings
ham and pineapple pasta

Ham And Pineapple Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Whisk
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 8 ounce pasta shells medium
  • 1 tablespoon salt for pasta water
  • 1 cup cooked ham diced
  • 1 cup pineapple tidbits drained
  • 1/2 cup red bell pepper diced
  • 1/3 cup celery finely sliced
  • 1/4 cup red onion finely chopped
  • 1/2 cup frozen peas thawed
  • 1/2 cup mayonnaise full-fat
  • 1/4 cup plain Greek yogurt
  • 2 tablespoon pineapple juice reserved from can
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the pasta shells according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to stop the cooking, and let it drain completely.
  • While the pasta cools, dice the cooked ham, red bell pepper, celery, and red onion, and place them in a large mixing bowl.
  • Add the drained pineapple tidbits and thawed peas to the mixing bowl with the ham and vegetables.
  • In a small bowl, whisk together the mayonnaise, Greek yogurt, pineapple juice, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and well combined.
  • Add the cooled, well-drained pasta to the large mixing bowl with the ham, pineapple, and vegetables.
  • Pour the dressing over the pasta mixture and gently stir with a wooden spoon until everything is evenly coated.
  • Stir in the chopped fresh parsley, taste, and adjust seasoning with extra salt and pepper if needed.
  • Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes to chill and allow the flavors to meld.
  • Before serving, give the salad a gentle stir and, if it seems dry, add a spoonful of mayonnaise or a splash of pineapple juice to loosen it.

Notes

For best flavor and texture, ensure the pasta is fully cooled and well drained so the dressing clings rather than becoming watery, and cut all mix-ins into similar bite-sized pieces for an even distribution in every forkful. You can substitute Greek yogurt for more of the mayonnaise for a lighter version, swap ham for cooked chicken or turkey, and adjust sweetness by adding or reducing the sugar or pineapple juice to your taste. This salad keeps well in the refrigerator for up to two days, making it ideal for make-ahead lunches or potlucks, but avoid leaving it at room temperature for more than two hours due to the mayo-based dressing. If serving at a gathering, keep the bowl nestled in a larger bowl of ice to maintain a safe temperature and preserve freshness.
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