Hawaiian Pasta Salad

Carol Davis


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.

★★★★★ 1 vote
8 plus
15 Min
10 Min


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8 oz
pasta (i used mini-farfalle)
1 can(s)
(20 ounce) pineapple tidbits, drained, reserving juice
10 oz
package frozen peas, thawed
1 medium
red bell pepper, diced (about 1 cup)
1 c
diced celery
1 small
red onion, finely chopped (about 1/2 cup)
1 c
diced, cooked ham


1 c
1/3 c
reserved pineapple juice
1 Tbsp
apple cider vinegar
1 tsp
1/4 tsp
black pepper
1 pinch
onion powder
1 pinch
dried dill weed
1 pinch

How to Make Hawaiian Pasta Salad


  • 1Cook pasta according to package directions. Drain and rinse with cool water.
  • 2In a large bowl assemble ingredients. Toss gently.
  • 3Whisk together dressing ingredients until smooth.
  • 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).

Printable Recipe Card

About Hawaiian Pasta Salad

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American

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