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–+ servings
Ham & Pineapple Pasta Salad
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Hawaiian pasta salad is the perfect ham and pineapple pasta salad recipe for using up leftover ham.
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ham and pineapple pasta salad recipe square image
Prep Time10 minutes
Cook Time10 minutes
Prep Time20 minutes
servings8

Ingredients

  • 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

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. 
CourseSide Dish
CuisineAmerican
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