hawaiian pasta salad
I found a version of this on-line and didn't much care for it. I knew I could make it better. This is my final version. My tasters gave it two thumbs up, when they came up for air.
prep time
15 Min
cook time
10 Min
method
Refrigerate/Freeze
yield
8 plus
Ingredients
- 8 ounces pasta (i used mini-farfalle)
- 1 can (20 ounce) pineapple tidbits, drained, reserving juice
- 10 ounces package frozen peas, thawed
- 1 medium red bell pepper, diced (about 1 cup)
- 1 cup diced celery
- 1 small red onion, finely chopped (about 1/2 cup)
- 1 cup diced, cooked ham
- DRESSING
- 1 cup mayonnaise
- 1/3 cup reserved pineapple juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 pinch onion powder
- 1 pinch dried dill weed
- 1 pinch salt
How To Make hawaiian pasta salad
-
Step 1Cook pasta according to package directions. Drain and rinse with cool water.
-
Step 2In a large bowl assemble ingredients. Toss gently.
-
Step 3Whisk together dressing ingredients until smooth.
-
Step 4Add dressing to salad, toss gently until well mixed. Refrigerate 2 hours before serving. Will keep in refrigerator up to 5 days (if it lasts that long).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes