Hawaiian Pasta Salad Ham (Print)

Tropical pasta tossed with ham, pineapple, fresh veggies, and a creamy dressing for a bright, tasty dish.

# Ingredients:

→ Pasta

01 - 12 oz rotini or bow tie pasta
02 - 1 teaspoon salt for boiling water

→ Salad Components

03 - 7 oz cooked ham, diced
04 - 8 oz canned pineapple tidbits, drained
05 - 1 cup red bell pepper, diced
06 - ½ cup celery, finely chopped
07 - ½ cup red onion, finely diced
08 - ½ cup frozen peas, thawed

→ Dressing

09 - ½ cup ranch dressing
10 - ⅓ cup mayonnaise
11 - 1 tablespoon pineapple juice reserved from can
12 - 1 tablespoon fresh lime juice
13 - ½ teaspoon black pepper
14 - ¼ teaspoon salt or to taste

→ Garnish

15 - 2 tablespoons fresh parsley or cilantro, chopped optional

# Instructions:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in colander and rinse with cold water to stop cooking process. Allow to cool completely.
02 - Transfer cooled pasta to a large mixing bowl. Add diced ham, drained pineapple tidbits, diced red bell pepper, chopped celery, diced red onion, and thawed peas. Gently mix to distribute evenly.
03 - In a separate bowl, whisk together ranch dressing, mayonnaise, reserved pineapple juice, fresh lime juice, black pepper, and salt until smooth and well combined.
04 - Pour prepared dressing over pasta mixture. Toss gently but thoroughly until all components are evenly coated with dressing.
05 - Taste and adjust seasoning with additional salt and pepper as needed. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
06 - Remove from refrigeration and give salad a gentle toss. Garnish with freshly chopped parsley or cilantro if desired. Serve chilled.

# Pro Tips:

01 -
  • It comes together in under an hour and tastes even better the next day, so you can actually relax at your gathering.
  • The sweet and savory contrast keeps people guessing what makes it taste so good.
  • You can make it ahead and just pull it from the fridge, which means less stress and more time with your guests.
02 -
  • Never skip the chilling step because the flavors flatten and the texture gets mushy if you eat it warm, but they mellow and meld beautifully after a few hours in the fridge.
  • Reserve that pineapple juice before draining the can because it's what stops the dressing from tasting like plain ranch and transforms it into something with personality.
  • Don't dice your vegetables too small or they'll disappear into the dressing and you'll lose the textural contrast that makes this fun to eat.
03 -
  • If you're taking this somewhere, pack the dressing separately and toss it in right before serving so the pasta doesn't get soggy during transport.
  • Keep the fresh herb garnish separate too and scatter it on top only when guests are watching, which makes it look like you have an actual garden and not just a produce drawer.
  • Make this salad in the morning and it'll be perfectly chilled and flavorful by dinner time, which means less stress and more time to prepare everything else.
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