Hawaiian Pasta Salad Ham (Printable)

Tropical pasta combining ham, pineapple, veggies, and creamy ranch for a fresh, easy side.

# What You'll Need:

→ Pasta

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

→ Salad Mix-ins

03 - 7 oz cooked ham, diced
04 - 8 oz canned pineapple tidbits, drained
05 - 1 cup red bell pepper, diced
06 - 1/2 cup celery, finely chopped
07 - 1/2 cup red onion, finely diced
08 - 1/2 cup frozen peas, thawed

→ Dressing

09 - 1/2 cup ranch dressing
10 - 1/3 cup mayonnaise
11 - 1 tablespoon pineapple juice
12 - 1 tablespoon fresh lime juice
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt

→ Garnish

15 - 2 tablespoons fresh parsley or cilantro, chopped

# Directions:

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

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, leaving you time to actually enjoy your guests instead of sweating in the kitchen.
  • The sweet and savory balance is addictive, pulling people back for seconds without them quite understanding why.
  • Everything can be prepped ahead, so you're not juggling hot pasta water while entertaining.
02 -
  • Drain your pineapple tidbits completely and pat them with a paper towel, otherwise you're diluting your dressing with pineapple juice and the flavor gets washed out.
  • Never add the dressing until right before serving if you're making this more than a few hours ahead, or the pasta turns soggy and the vegetables lose their crunch.
03 -
  • Save a little pineapple juice and lime juice on the side to refresh the salad the next day if it starts to dry out—it brings everything back to life.
  • Chop your vegetables small enough that they're present in every bite, but not so fine that they disappear into the dressing.
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