Hawaiian Pasta Salad 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.

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:

1. Cook pasta according to package directions.
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.
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.
7. In a separate bowl, whisk together all dressing ingredients until combined.
8. Combine all the ham and pineapple pasta ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
9. Store refrigerated up to 5 days.

Frequently asked questions, answers and tips:

More recipes that use leftover ham:

• Ham Pot Pie
• Ham and Potato soup (Crock-Pot recipe)
• Hoppin John
• Croque-monsieur egg roll 

• 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

Sarah Mock

Hawaiian pasta salad is the perfect ham and pineapple pasta salad recipe for using up leftover ham.

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Prep TimePrep Time:10 minutes mins

Cook TimeCook Time:10 minutes mins

Prep TimeTotal Time:20 minutes mins

servingsServings 8

Ingredients

1x2x3x

• ▢ 8 ounces (226.8 g) pasta - campanelle 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 each (1 each) Bell pepper red, finely diced
• ▢ 2 Cups (280 g) ham finely diced, leftover easter ham is fine
• ▢ 3 stalks (3 stalks) green onion 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) vinegar apple cider vinegar
• ▢ 1 T (1 T) Powdered Sugar honey is another option
• ▢ ¼ t (0.25 t) Garlic Powder
• ▢ salt and black pepper to taste

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Instructions

1. Cook pasta according to package directions.
   8 ounces (226.8 g) pasta - campanelle
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.
   2 T Vegetable Oil
4. Saute the pineapple until it takes on a bit of color.
   20 ounces (566.99 g) pineapple chunks, canned
5. Deglaze the pan with the reserved pineapple juice and reduce the juice by half.
   pineapple juice
6. When the pasta is done cooking, drain it and run under cold water.
7. 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 vinegar, 1 T Powdered Sugar, ¼ t (0.25 t) Garlic Powder, salt and black pepper to taste
8. 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 (280 g) ham, 3 stalks green onion
9. Store refrigerated up to 5 days.

Nutrition

Serving: 0.5cups | Calories: 324kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 500mg | Potassium: 260mg | Fiber: 2g | Sugar: 13g | Vitamin A: 139IU | Vitamin C: 8mg | 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. 

CourseCourse: Side Dish

CuisineCuisine: American