Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham
Easy Hawaiian Pasta Salad is a summer classic that’s always a hit at cookouts. After making it dozens of times, I’ve discovered the secret to keeping it crispy and light. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamed Broccoli with Bacon and Cheese and Crispy Mexican Street Corn Fritters with Lime Sauce.
Why This Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham Is Pure Comfort
- Crispy pasta and veggies
- Sweet and tangy dressing
- Easy to make and customize
What You'll Need for Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pasta
- Pineapple
- Ham
- Red bell pepper
- Onion
- Mayonnaise
- Apple cider vinegar
- Sugar
- Salt
- Pepper
- Optional: Cucumber
- Optional: Cherry tomatoes
- Optional: Chopped parsley
📝 Ingredient Notes
- Pasta: Any shape will do, but rotini or penne work best.
🛒 Tools & Equipment I Recommend
- Pasta Measuring Cup — Ensures perfect portioning for consistent cooking. → See on Amazon
- Sharp Kitchen Knife — Makes quick work of chopping veggies and ham. → See on Amazon
How to Make Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies and ham: Chop red bell pepper, onion, and ham. Drain pineapple and chop if desired.
- Make dressing: Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked pasta, veggies, ham, and pineapple. Pour dressing over top and toss to combine.
- Chill and serve: Chill in the fridge for at least 30 minutes before serving. Garnish with optional toppings.
Cook's Tips for Perfect Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham
- : For a lighter salad, use Greek yogurt instead of mayonnaise.
- Common mistake and fix: Don't overcook the pasta. It should be al dente to maintain a nice texture in the salad.
- : Add canned mandarin oranges for extra sweetness and color.
- : Make it a meal by adding grilled chicken or shrimp.
Storing & Reheating Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Can be made up to 1 day ahead.
Freezing Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham
Not recommended.
How to Reheat Without Drying It Out
Oven: Not necessary. Microwave: Not recommended.
Recipe Notes
- Chef tip: For a spicy kick, add diced jalapeño or a pinch of red pepper flakes.
- Best substitution: Substitute canned pineapple tidbits for fresh pineapple.
- Make-ahead: Prepare all ingredients ahead of time and assemble just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add more mayonnaise or apple cider vinegar to the dressing.
Want to level up this recipe?
Salad Spinner — Ensures crispy salad greens every time. Pays for itself vs. buying soggy salads out. → Check price on Amazon
Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham
Ingredients
Main Ingredients
- Pasta
- Pineapple
- Ham
- Red bell pepper
- Onion
Seasonings
- Mayonnaise
- Apple cider vinegar
- Sugar
- Salt
- Pepper
Optional Toppings
- Cucumber
- Cherry tomatoes
- Chopped parsley
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies and ham: Chop red bell pepper, onion, and ham. Drain pineapple and chop if desired.
- Make dressing: Whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- Assemble salad: In a large bowl, combine cooked pasta, veggies, ham, and pineapple. Pour dressing over top and toss to combine.
- Chill and serve: Chill in the fridge for at least 30 minutes before serving. Garnish with optional toppings.
Notes
- Chef tip: For a spicy kick, add diced jalapeño or a pinch of red pepper flakes.
- Best substitution: Substitute canned pineapple tidbits for fresh pineapple.
- Make-ahead: Prepare all ingredients ahead of time and assemble just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If the salad is too dry, add more mayonnaise or apple cider vinegar to the dressing.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Not recommended.
- Oven reheat: Not necessary.
- Microwave reheat: Not recommended.
- Make ahead: Can be made up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 15g
- Carbs: 40g
- Fiber: 2g
- Sugar: 15g
- Sodium: 600mg
- Cholesterol: 35mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham FAQs
Yes, you can make it up to 1 day ahead. Store in the fridge until ready to serve.
You may have added too much dressing or not drained the pasta well enough. Make sure to drain and rinse the pasta thoroughly.
No, freezing will make the pasta mushy and the veggies soggy.
No, the air fryer is not suitable for this recipe.
You can substitute canned mandarin oranges or grapes for a similar sweetness.
A Warm Final Note
I can’t wait for you to try Easy Hawaiian Pasta Salad Recipe with Pineapple and Ham and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
