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Creamy Hawaiian Pasta Salad with Ham and Pineapple

creamy Hawaiian pasta salad - featured image

A creamy and refreshing pasta salad featuring ham and pineapple, perfect for summer parties and gatherings. This salad balances sweet and savory flavors with a tangy dressing.

Ingredients

Scale
  • 12 ounces rotini pasta, cooked al dente
  • 1 ½ cups cooked ham, diced
  • 1 cup pineapple chunks, drained
  • ½ cup mayonnaise
  • ¼ cup plain Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 stalk celery, finely chopped
  • ½ cup red bell pepper, diced
  • 2 green onions, thinly sliced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini and cook for 8–10 minutes until al dente. Drain in a colander and rinse under cold water to stop cooking. Set aside to drain fully.
  2. In a medium bowl, whisk together mayonnaise, Greek yogurt, honey, Dijon mustard, and apple cider vinegar. Season with salt and black pepper to taste.
  3. Dice the cooked ham, celery, and red bell pepper. Thinly slice the green onions.
  4. In a large mixing bowl, combine the cooled pasta, diced ham, pineapple chunks, and chopped vegetables. Pour the dressing over and toss gently to coat evenly.
  5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
  6. Before serving, stir the salad and adjust seasoning with salt, pepper, vinegar, or honey as needed.

Notes

Chill the salad for at least 1 hour to let flavors meld and dressing thicken. Drain pineapple well to avoid sogginess. Use rotini or similar spiral pasta for best dressing adherence. Adjust seasoning after chilling. For gluten-free, use gluten-free pasta; for dairy-free, substitute Greek yogurt and mayonnaise with dairy-free alternatives.

Nutrition

Keywords: pasta salad, Hawaiian pasta salad, ham and pineapple salad, creamy pasta salad, summer salad, potluck recipe, picnic salad