• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savoring The Good®
  • Recipe Index
    • Appetizer Recipes
      • Dip & Salsa Recipes
    • Bread Recipes
    • Beef Recipes
      • Ground Beef Recipes
    • Breakfast Recipes
    • Canning Recipes
      • Pickling Recipes
    • Chicken Recipes
    • Cocktails
    • Cookie Recipes
    • Copycat Recipes
    • Crock-Pot Recipes
    • Dessert Recipes
    • Beverages
    • Food Tips
    • How To
    • Low Carb Recipes
    • Pork Recipes
    • Poultry Recipes
    • Recipe Collection
    • Seafood Recipes
    • Side Dishes
    • Snacks
    • Soups
    • Turkey Recipes
    • Vegetarian Recipes
  • Sous Vide
    • Sous Vide Dessert
  • Family
    • Technology
    • Crafts
  • Travel
    • Disney
    • Hershey, Pa
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Easter Recipes
  • Recipe Index
  • About Me
  • Newsletter
  • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Easter Recipes
    • Recipe Index
    • About Me
    • Newsletter
    • Amazon Shop
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home | Recipes | Pasta Side Dish Recipes

    Hawaiian Pasta Salad Recipe

    Dated: April 5, 2021 Last Modified: December 15, 2022 by Sarah Mock 3 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

    354 shares
    • Facebook136
    • Twitter
    Toggle to green to prevent your screen from going dark
    Jump to Recipe Pin Recipe

    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.

    Hawaiian pasta salad

    While this pasta salad is not a traditional Hawaiian recipe the flavor combination of ham and pineapple is.

    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:

    Hawaiian pasta salad ingredients
    Hawaiian 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 to be stirred
    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:

    Hawaiian pasta salad horizontal image
    1. Cook pasta according to package directions. cooked pasta in a colander
    2. While the pasta is cooking, drain the pineapple juice, saving it.
    3. In a wide bottom pan, heat 2 tablespoons of olive oil over medium-high heat. pan grilled pineapple bits
    4. Saute the pineapple until it takes on a bit of color.
    5. Deglaze the pan with the reserved pineapple juice and reduce the juice by half.
    6. When the pasta is done cooking, drain it and run under cold water. Hawaiian pasta salad dressing
    7. In a separate bowl, whisk together all dressing ingredients until combined. Hawaiian pasta salad ingredients in a pot to be stirred horizontal image
    8. Combine all the ham and pineapple pasta ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving. Hawaiian pasta salad horizontal image
    9. 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.
    • Pumpkin Ravioli - Easy to make with help from Wonton wrappers in place home homemade pasta sheets.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    ham and pineapple pasta salad recipe square image

    Ham & Pineapple Pasta Salad

    Sarah Mock
    Hawaiian pasta salad is the perfect ham and pineapple pasta salad recipe for using up leftover ham.
    4.70 from 13 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 324 kcal

    HELPFUL KITCHEN TOOLS

    Mesh strainer

    Ingredients
     
     

    • 8 ounces pasta - campanelle (campanelle, bow tie or rotini)
    • 20 ounces pineapple chunks, canned ( or tidbits - juice reserved for dressing. If using chunks roughly chop the pineapple)
    • 2 T oil (olive oil for sauteing)
    • 1 each Bell pepper (red, finely diced)
    • 2 cups ham (finely diced, leftover easter ham is fine)
    • 3 stalks green onion ( sliced thin)

    Dressing Ingredients

    • ½ cup mayonnaise
    • ¼ cup sour cream
    • 1 T dijon mustard
    • pineapple juice (from the canned pineapple)
    • 1 T vinegar (apple cider vinegar)
    • 1 T powdered sugar (honey is another option)
    • ¼ t garlic powder
    • salt and black pepper to taste

    Instructions
     

    • Cook pasta according to package directions.
      8 ounces pasta - campanelle
    • 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 oil
    • Saute the pineapple until it takes on a bit of color.
      20 ounces 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 mayonnaise, ¼ cup sour cream, 1 T dijon mustard, 1 T vinegar, 1 T powdered sugar, ¼ t garlic powder, salt and black pepper to taste
    • Combine all the ham and pineapple pasta ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
      1 each Bell pepper, 2 cups ham, 3 stalks green onion
    • Store refrigerated up to 5 days.

    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. 

    Nutrition

    Serving: 0.5cupsCalories: 324kcalCarbohydrates: 34gProtein: 9gFat: 17gSaturated Fat: 3gTrans Fat: 1gCholesterol: 23mgSodium: 500mgPotassium: 260mgFiber: 2gSugar: 13gVitamin A: 139IUVitamin C: 8mgCalcium: 34mgIron: 1mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    • Visit Website (opens in a new tab)
    • Visit Facebook account (opens in a new tab)
    • Visit Instagram account (opens in a new tab)
    • Visit Pinterest account (opens in a new tab)
    • Visit Google account (opens in a new tab)

    More 30 Minute Meals

    • 15 Boil In Bag Rice Recipes
    • Champagne Margaritas Recipe
      Champagne Margarita Recipe (sugar free)
    • grinch cookies gluten free, square image.
      Grinch Cookies Recipe (Gluten-Free)
    • candy cookies on a plate.
      Candy Cookies (Leftover Halloween Candy)
    354 shares
    • Facebook136
    • Twitter

    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

      Leave a Reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sarah Mock

      March 13, 2023 at 12:13 pm

      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.

    2. Bev

      March 11, 2023 at 6:01 pm

      3 stars
      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.

    3. Deeba Kalanchvi

      April 07, 2021 at 6:55 am

      5 stars
      I loved your Hawaiian Pasta Salad Recipe. I tried it yesterday :)

    Primary Sidebar

    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
    Learn More about me!

    Easter Recipes 💐

    • Ukrainian Easter Bread Paska Recipe
    • Glazed Ham With Pineapples
      Glazed Ham With Pineapples Recipe
    • easter recipes for a crowd
      Easter Recipes For A Crowd
    • Salmon Lox Recipe featuring a toasted bagel, cream cheese, fresh dill, capers
      Homemade Salmon Lox Recipe

    Popular Recipes ⭐

    • Hershey Kiss Cookie
    • sous vide filet mignon
      Sous Vide Filet Mignon
    • Smoked Pineapple
      Smoked Pineapple Recipe (5 Flavor Options)
    • Easy Chipped Beef Dip Recipe

    Most Recent 🆕

    • venison sliced on a cutting board with rosemary and whole peppercorn garnish.
      15 Best Venison Backstrap Recipes
    • thin pork chops recipes collection cover image.
      30 Best Thin Pork Chop Recipes
    • All Purpose Seasoning Blend.
      All Purpose Seasoning Blend
    • brioche french toast casserole recipes with blueberries.
      10 Easy Brioche French Toast Casserole Recipes For Easter
    Savoring The Good, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Savoring The Good, LLC makes no claims of expert status and the owner will not be liable for any losses, injuries, or damages from the use of the information found on this website.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy
    • Amazon Shop

    Newsletter

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Savoring The Good®