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Creamy Hawaiian Pasta Salad Recipe with Pineapple and Ham Made Easy

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A quick and easy creamy Hawaiian pasta salad combining sweet pineapple and savory ham in a luscious dressing, perfect for summer gatherings and busy weeknights.

Ingredients

Scale
  • 12 ounces (340 grams) rotini or bowtie pasta
  • 1 1/2 cups diced cooked ham (about 225 grams)
  • 1 cup pineapple chunks, drained (fresh or canned in juice, not syrup)
  • 1/2 cup finely diced celery
  • 1/2 cup diced red bell pepper
  • 2 stalks green onions, thinly sliced
  • 3/4 cup (180 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional: 2 tablespoons chopped fresh parsley
  • Optional: 1/2 cup shredded cheddar cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of rotini pasta and cook according to package directions, usually 8–10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water until fully cooled. Drain well and transfer to a large mixing bowl.
  3. Dice 1 1/2 cups ham into bite-sized pieces, finely chop 1/2 cup celery, dice 1/2 cup red bell pepper, and slice 2 green onions thinly. Drain and pat dry 1 cup pineapple chunks.
  4. In a small bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon honey, 1 tablespoon apple cider vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste.
  5. Add diced ham, pineapple, celery, bell pepper, and green onions to the bowl with cooled pasta. Pour the dressing over the top.
  6. Using a spatula or large spoon, fold the salad ingredients together carefully, so the pineapple chunks stay intact but everything is evenly coated with dressing.
  7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld. Before serving, optionally stir in 2 tablespoons chopped fresh parsley and 1/2 cup shredded cheddar cheese.

Notes

Do not overcook pasta; rinse pasta under cold water to stop cooking and prevent clumping. Pat pineapple chunks dry to avoid watery salad. Use quality ham for best flavor. Fold salad gently to keep pineapple chunks intact. Chill for at least 1 hour before serving. Salad keeps well refrigerated for up to 3 days. Add more mayo or sour cream if salad seems dry after chilling.

Nutrition

Keywords: Hawaiian pasta salad, creamy pasta salad, pineapple pasta salad, ham pasta salad, summer salad, easy pasta salad, picnic salad

Find it online: https://juliamadeit.com/creamy-hawaiian-pasta-salad-recipe-with-pineapple-and-ham-made-easy/