Hawaiian Pasta Salad Ham (Printable)

Tropical pasta combined with ham, pineapple, crunchy veggies, and a creamy dressing for a fresh, flavorful dish.

# Ingredient List:

→ 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 - 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 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)

# Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain in colander and rinse with cold water to stop the cooking process. Allow to cool 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 distribute evenly.
03 - In a separate small bowl, whisk together ranch dressing, mayonnaise, reserved pineapple juice, fresh lime juice, black pepper, and salt until smooth and well combined.
04 - Pour dressing over pasta mixture. Toss gently but thoroughly until all ingredients are evenly coated with dressing.
05 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to meld.
06 - Just before serving, garnish with chopped fresh parsley or cilantro if desired. Serve chilled as a main course or side dish.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make it the morning of a picnic without stress.
  • The pineapple juice mixed into the dressing gives it a subtle sweetness that nobody can quite put their finger on.
  • It tastes even better the next day, so meal prep becomes your secret weapon.
  • People always ask for the recipe, and you get to tell them it's easier than they think.
02 -
  • If you add the dressing while the pasta is still warm, it'll absorb everything and become mushy, so patience with cooling the pasta is non negotiable.
  • Draining the pineapple juice completely matters because extra liquid will make the salad weepy and separate after a day, but reserving a tablespoon for the dressing is genius.
  • Toss gently instead of aggressively or you'll end up with broken pieces of ham and crushed peas floating in a sad puddle of dressing.
03 -
  • If you want a lighter version, mix Greek yogurt with half the mayonnaise and you'll get creaminess without all the richness, and honestly it's just as delicious.
  • Add the dressing right before serving for a potluck so it doesn't get watery, then pack extra dressing on the side for people who want more.
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