Hawaiian Pasta Salad Ham (Printable View)

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

# 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 - 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 canned pineapple
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

# How To Make It:

01 - Bring a large pot of salted water to boil. Add pasta and cook according to package instructions until al dente. Drain in a colander and rinse thoroughly with cold water to halt cooking. 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 combine all components.
03 - In a separate small bowl, whisk together ranch dressing, mayonnaise, pineapple juice, lime juice, black pepper, and salt until the mixture achieves a smooth consistency.
04 - Pour the dressing over the pasta mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning as needed. Cover the bowl and refrigerate for at least 1 hour before serving to develop optimal flavor.
06 - Just before serving, garnish with chopped fresh parsley or cilantro if desired. Stir gently to redistribute dressing and serve chilled.

# Expert Advice:

01 -
  • It's a one-bowl wonder that tastes even better after sitting in the fridge overnight, so you can actually relax before guests arrive.
  • The combination of sweet pineapple and salty ham somehow feels fancy enough for company but easy enough for a Tuesday lunch.
02 -
  • If you don't drain that pineapple really well, your salad turns into a mushy puddle within hours—I learned this the hard way at a potluck I'd rather forget.
  • Making this the night before actually improves it, so if you're nervous about the timing, prep it early and let the fridge do the work for you.
03 -
  • Make this salad the day before you need it—the flavors deepen overnight and the cold from the fridge makes every bite more refreshing than if you served it the same day.
  • If you're transporting it to a potluck or picnic, pack the parsley separately and sprinkle it on just before serving so it stays vibrant instead of wilting into the dressing.
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