Hawaiian Pasta Salad Ham Pineapple (Print Version)

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

# What You'll Need:

→ Pasta

01 - 12 oz rotini or bow tie pasta
02 - 1 tsp 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 - 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 tbsp pineapple juice from canned tidbits
12 - 1 tbsp fresh lime juice
13 - ½ tsp black pepper
14 - ¼ tsp salt

→ Garnish

15 - 2 tbsp fresh parsley or cilantro, chopped

# How to Make It:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse with cold water until cooled completely.
02 - Transfer cooled pasta to a large mixing bowl. Add ham, pineapple tidbits, red bell pepper, celery, red onion, and peas. Toss gently to combine.
03 - In a separate small bowl, whisk together ranch dressing, mayonnaise, pineapple juice, lime juice, black pepper, and salt until smooth and well combined.
04 - Pour dressing over pasta mixture and toss gently until all ingredients are evenly coated and no dressing remains at the bottom of the bowl.
05 - Taste the salad and adjust seasoning with additional salt and pepper as needed.
06 - Cover the bowl and refrigerate for at least 1 hour before serving. Garnish with chopped parsley or cilantro just before serving.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means you can make it the morning of your event without stress.
  • The tropical flavors feel fancy but taste like pure comfort, so people always ask if you made it from scratch.
  • It actually gets better the next day as the flavors meld, so it's the rare dish that's better prepared ahead.
02 -
  • Don't skip the cooling step for the pasta; warm pasta releases starches that make the dressing break and separate.
  • The reserved pineapple juice in the dressing is what transforms this from a basic ranch pasta salad into something that tastes intentional and balanced.
  • Taste it cold straight from the refrigerator rather than at room temperature, because cold dishes taste less seasoned than they are.
03 -
  • If you prefer a lighter version, swap half the mayonnaise for Greek yogurt, which adds tang and reduces richness without sacrificing creaminess.
  • The secret to it tasting fresh rather than heavy is the lime juice; don't skimp on this or omit it thinking it won't matter.
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