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


  • 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


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