Hawaiian Pasta Salad
Hawaiian Pasta Salad
Ingredients
For the Pasta Salad
- 1 cup elbow macaroni, uncooked
- 1 cup cooked ham, diced
- 1 cup pineapple chunks, drained
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
For the Dressing
- 1 cup mayonnaise
- 1/4 cup milk
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, milk, granulated sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled macaroni, diced cooked ham, drained pineapple chunks, chopped celery, diced red onion, and diced red bell pepper.
⏱️ 5 min
- 4
Pour the prepared dressing over the pasta and vegetable mixture. Gently fold everything together until all ingredients are evenly coated with the dressing.
⏱️ 5 min
- 5
Cover the bowl and refrigerate the Hawaiian pasta salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 2-3 hours.
⏱️ 60 min
- 6
Before serving, give the salad a good stir. Garnish with fresh chopped parsley, if desired. Serve chilled.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hawaiian Pasta Salad
For the Pasta Salad
- 1 cup elbow macaroni, uncooked
- 1 cup cooked ham, diced
- 1 cup pineapple chunks, drained
- 1/2 cup celery, finely chopped
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
For the Dressing
- 1 cup mayonnaise
- 1/4 cup milk
- 1 tablespoon granulated sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, milk, granulated sugar, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled macaroni, diced cooked ham, drained pineapple chunks, chopped celery, diced red onion, and diced red bell pepper.
⏱️ 5 min - 4
Pour the prepared dressing over the pasta and vegetable mixture. Gently fold everything together until all ingredients are evenly coated with the dressing.
⏱️ 5 min - 5
Cover the bowl and refrigerate the Hawaiian pasta salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for 2-3 hours.
⏱️ 60 min - 6
Before serving, give the salad a good stir. Garnish with fresh chopped parsley, if desired. Serve chilled.
⏱️ 5 min