Hawaiian Pasta Salad

Name: Hawaiian Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 plus
Cuisine: American
Ingredients: 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; DRESSING; 1 c mayonnaise; 1/3 c reserved pineapple juice; 1 Tbsp apple cider vinegar; 1 tsp sugar; 1/4 tsp black pepper; 1 pinch onion powder; 1 pinch dried dill weed; 1 pinch salt

By Carol Davis
@FadingParadise

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.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

8 plus

Prep:

15 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

Add to Grocery List

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
DRESSING
1 c

mayonnaise
1/3 c

reserved pineapple juice
1 Tbsp

apple cider vinegar
1 tsp

sugar
1/4 tsp

black pepper
1 pinch

onion powder
1 pinch

dried dill weed
1 pinch

salt

How to Make Hawaiian Pasta Salad

Step-by-Step

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

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