Hawaiian Pasta Salad Ham (Printable version)

Tropical pasta with ham, pineapple, veggies and creamy ranch dressing, perfect for light, refreshing meals.

# What You Need:

→ Pasta

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

→ Salad Components

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 reserved 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

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain in colander and rinse with cold water to halt the cooking process. Allow to cool completely.
02 - Transfer cooled pasta to a large mixing bowl. Add diced ham, pineapple tidbits, red bell pepper, celery, red onion, and thawed peas. Mix gently to distribute ingredients evenly.
03 - In a separate bowl, whisk together ranch dressing, mayonnaise, reserved pineapple juice, lime juice, black pepper, and salt until the mixture reaches a smooth consistency.
04 - Pour prepared dressing over the pasta mixture. Toss gently and thoroughly until all components are evenly coated with dressing.
05 - Taste the salad and adjust seasoning as needed. Cover tightly and refrigerate for a minimum of 1 hour before serving to allow flavors to develop.
06 - Remove from refrigeration and garnish with chopped fresh parsley or cilantro just before serving if desired.

# Expert Tips:

01 -
  • The tropical sweetness keeps things from feeling heavy, making it perfect for warm weather when you don't want something too rich.
  • Everything comes together in under 30 minutes, and it actually tastes better after sitting in the fridge, so you can make it ahead of time.
02 -
  • If you add the dressing right before serving, the pasta will taste bland and separate—the chilling time is when the magic happens, so don't rush it.
  • Drain your pineapple well, but keep that juice for the dressing; it's the secret that makes this taste different from a regular mayo-based pasta salad.
03 -
  • Use quality ranch dressing if you can find it, because it becomes the backbone of the whole dish—the cheap versions sometimes taste a bit off once chilled.
  • Pat your peas dry after thawing them, otherwise they'll release water and thin out your dressing as the salad sits.
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