Go Back
–+ servings
sweet pineapple creamy pasta

Hawaiian Pasta Salad

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine Hawaiian
Servings 6 servings

Equipment

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

Ingredients
  

  • 12 ounce pasta rotini or bowtie
  • 1 tablespoon salt for pasta water
  • 1 cup pineapple chunks drained
  • 1 cup cooked ham diced
  • 1 cup red bell pepper diced
  • 1 cup cucumber seeded and diced
  • 1/2 cup red onion finely diced
  • 1/2 cup shredded carrot
  • 1/2 cup celery diced
  • 1/2 cup mayonnaise full-fat
  • 1/4 cup plain Greek yogurt or sour cream
  • 2 tablespoon pineapple juice reserved from can
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoon fresh parsley chopped
  • 2 tablespoon green onions sliced

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water until completely cool, and shake off excess water.
  • In a large mixing bowl, combine the cooled pasta, pineapple chunks, diced ham, bell pepper, cucumber, red onion, shredded carrot, and celery.
  • In a small bowl, whisk together the mayonnaise, Greek yogurt, pineapple juice, apple cider vinegar, sugar, salt, black pepper, and garlic powder until smooth.
  • Pour the dressing over the pasta mixture and gently toss with a wooden spoon or spatula until everything is evenly coated.
  • Fold in the chopped parsley and green onions, mixing just until distributed.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate the salad for at least 1 hour to chill and allow the flavors to meld.
  • Before serving, taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.
  • Gently toss the salad once more and serve chilled.

Notes

For best flavor, make this salad a few hours ahead or even the day before, adding a splash of milk or pineapple juice just before serving if it seems dry because pasta absorbs dressing as it rests. You can swap ham for grilled chicken or leave out the meat for a vegetarian version, and adjust the sweetness by changing the amount of sugar and pineapple juice. Keep all ingredients well-chilled, especially the mayonnaise, and avoid leaving the salad at room temperature for more than 2 hours for food safety. Using short, ridged pasta shapes helps the dressing cling better, and dicing everything to a similar size makes each bite more balanced and attractive.
Tried this recipe?Let us know how it was!