Hawaiian pasta salad is the perfect ham and pineapple pasta salad recipe for using up leftover ham. Served it cold on a hot day for an easy side dish that everyone will love.
While this pasta salad is not a traditional Hawaiian recipe the flavor combination of ham and pineapple is. Another one of my favorite pasta salads is Antipasto Pasta Salad! So many amazing flavors.
Here is why this recipe is amazing:
- Reducing the pineapple juice and caramelizing the pineapple gives the pasta salad a more concentrated pineapple sweetness.
- The combination of the sweetness of the pineapple and the salty of the ham will remind you of Hawaiian Pizza. And yes, I say pineapple belongs on pizza!
- This cold pasta salad is perfect for summer picnics or a pack with a cold ice pack for an allergy-friendly school lunch option.
Ham and Pineapple Pasta Salad Ingredients:
- pasta - campanelle, bow tie or rotini
- pineapple chunks or tidbits - juice reserved for dressing. If using chunks roughly chop the pineapple
- oil - olive oil for sauteing
- red pepper - finely diced
- ham - leftover easter ham is fine, finely diced
- green onion - sliced thin
Dressing Ingredients
- mayonnaise
- sour cream
- dijon mustard
- pineapple juice - from the canned pineapple
- vinegar - apple cider vinegar
- powdered sugar - honey is another option
- garlic powder
- salt and black pepper to taste
How to make Cold Hawaiian Pasta Salad:
- Cook pasta according to package directions.
- While the pasta is cooking, drain the pineapple juice, saving it.
- In a wide bottom pan, heat 2 tablespoons of olive oil over medium-high heat.
- Saute the pineapple until it takes on a bit of color.
- Deglaze the pan with the reserved pineapple juice and reduce the juice by half.
- When the pasta is done cooking, drain it and run under cold water.
- In a separate bowl, whisk together all dressing ingredients until combined.
- Combine all the ham and pineapple pasta ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
- Store refrigerated up to 5 days.
Frequently asked questions, answers and tips:
Is this recipe originaly made by the Hawaiian people?
Not to my knowledge. This is a recipe inspired by the flavors of Hawaii.
Do I HAVE to reduce the pineapple juice and saute the pineapple bits?
No you do not. This added step is just to concentrate the pineapple flavor and bring added caramel color to the pineapple. You are welcome to leave the pineapple and it juice as is, adding it to the recipe. The dressing might be a bit 'looser' but will still be delicious.
How far ahead can I make this pasta salad.
I make this pasta salad recipe at least 2 hours ahead of serving. Feel free to make it the night before.
More recipes that use leftover ham:
- Ham Pot Pie
- Ham and Potato soup (Crock-Pot recipe)
- Hoppin John
- Croque-monsieur egg roll
More Pasta Dish Recipes
- Ham and Pineapple Pasta Salad - the perfect ham and pineapple pasta salad recipe for using up leftover ham. Served it cold on a hot day for an easy side dish that everyone will love.
- Dill Pickle Pasta Salad -balance of brine, crunch, salt and creaminess this pasta salad is made with a simple homemade dill ranch dressing that is also perfect as a dip for fresh vegetables.
- Ricotta Gnocchi - delicate, pillowy dumplings of ricotta cheese, four, egg york and salt, similar to their cousin gnocchi but made with ricotta cheese instead of cooked potato.
Ham & Pineapple Pasta Salad
Hawaiian pasta salad is the perfect ham and pineapple pasta salad recipe for using up leftover ham.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
servings8
Ingredients
- 8 ounces (226.8 g) Pasta campanelle, bow tie or rotini
- 20 ounces (566.99 g) pineapple chunks, canned or tidbits - juice reserved for dressing. If using chunks roughly chop the pineapple
- 2 T (2 T) Vegetable Oil olive oil for sauteing
- 1 (1 each) red bell pepper finely diced
- 2 Cups (280 g) Ham finely diced, leftover easter ham is fine
- 3 (3 stalks) green onions sliced thin
Dressing Ingredients
- ½ Cup (112 g) Mayonnaise
- ¼ Cup (57.5 g) Sour Cream
- 1 T (1 T) Dijon Mustard
- pineapple juice from the canned pineapple
- 1 T (1 T) Apple Cider Vinegar
- 1 T (1 T) Powdered Sugar honey is another option
- ¼ t (0.25 t) Garlic Powder
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions.8 ounces (226.8 g) Pasta
- While the pasta is cooking, drain the pineapple juice, saving it.
- In a wide bottom pan, heat 2 tablespoons of olive oil over medium-high heat.2 T Vegetable Oil
- Saute the pineapple until it takes on a bit of color.20 ounces (566.99 g) pineapple chunks, canned
- Deglaze the pan with the reserved pineapple juice and reduce the juice by half.pineapple juice
- When the pasta is done cooking, drain it and run under cold water.
- In a separate bowl, whisk together all dressing ingredients until combined.½ Cup (112 g) Mayonnaise, ¼ Cup (57.5 g) Sour Cream, 1 T Dijon Mustard, 1 T Apple Cider Vinegar, 1 T Powdered Sugar, ¼ t (0.25 t) Garlic Powder, Salt and pepper
- Combine all the ham and pineapple pasta ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.1 (1 each) red bell pepper, 2 Cups (280 g) Ham, 3 (3 stalks) green onions
- Store refrigerated up to 5 days.
Nutrition
Serving: 0.5cups | Calories: 298kcal | Carbohydrates: 35g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 496mg | Potassium: 292mg | Fiber: 2g | Sugar: 13g | Vitamin A: 601IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg
Notes
Do I HAVE to reduce the pineapple juice and saute the pineapple bits?
No you do not. This added step is just to concentrate the pineapple flavor and bring added caramel color to the pineapple. You are welcome to leave the pineapple and it juice as is, adding it to the recipe. The dressing might be a bit 'looser' but will still be delicious.
How far ahead can I make this pasta salad.
I make this pasta salad recipe at least 2 hours ahead of serving. Feel free to make it the night before.
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.
Bev says
I love pineapple in ANYTHING, and this dish is no exception. My problem is with the dressing; it came out waaaaay too watery, even though I followed the recipe exactly. I had to strain it before serving. I wasn't crazy about the sour cream or the mustard, so, if I make this again, I'll eliminate them. Another problem I had was the ham. I don't eat the stuff because it is far too salty for me, so I omitted the salt in the recipe; however, it was still too salty for my taste. Next time I'll try prosciutto instead. Sorry; I know I am terribly fussy about food, but so much of it disagrees with me at my old age.
Sarah Mock says
I would advise not making recipes with ham in them, especially deli ham, if you have an intolerance for salt. I appreciate the feedback but I still stand by my recipe and it is worth more than three stars.
Deeba Kalanchvi says
I loved your Hawaiian Pasta Salad Recipe. I tried it yesterday :)