Description
Bring island vibes to your table with this Hawaiian Pasta Salad! 🍍🍝 Sweet pineapple, savory ham and a creamy tangy dressing make it a crowd-pleaser — perfect for potlucks and summer nights.
Ingredients
– 300g rotini pasta (about 3 cups) 🍝
– 1 cup diced cooked ham or Canadian bacon 🍖
– 1 cup canned pineapple chunks, drained 🍍
– 1 red bell pepper, diced 🌶️
– 1/2 red onion, finely chopped 🧅
– 2 stalks celery, diced 🥬
– 1 medium carrot, grated 🥕
– 1/2 cup frozen peas, thawed 🌱
– 1/2 cup mayonnaise 🥫
– 1/4 cup Greek yogurt or sour cream 🥛
– 2 tbsp pineapple juice (from the can) 🍹
– 1 tbsp apple cider vinegar 🍋
– 1 tsp sugar (optional) 🍬
– Salt and black pepper to taste 🧂
– 2 tbsp chopped fresh parsley or cilantro 🌿
Instructions
1 Bring a large pot of salted water to a boil and cook the rotini according to package instructions until al dente. Drain and rinse under cold water to stop cooking; drain well.
2 In a large bowl combine the cooled pasta, diced ham, pineapple chunks, red bell pepper, red onion, celery, grated carrot and thawed peas.
3 In a smaller bowl whisk together the mayonnaise, Greek yogurt (or sour cream), pineapple juice, apple cider vinegar, sugar (if using), salt and pepper until smooth.
4 Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
5 Taste and adjust seasoning with more salt, pepper or a splash more pineapple juice or vinegar if you want brighter acidity.
6 Stir in the chopped parsley or cilantro for fresh flavor.
7 Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld (an hour is best).
8 Give the salad a final stir before serving. Serve cold as a side dish or light main course.