Hawaiian Pasta Salad
By
Carol Davis
@FadingParadise
7
★★★★★ 1 vote5
Ingredients
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8 ozpasta (i used mini-farfalle)
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1 can(s)(20 ounce) pineapple tidbits, drained, reserving juice
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10 ozpackage frozen peas, thawed
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1 mediumred bell pepper, diced (about 1 cup)
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1 cdiced celery
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1 smallred onion, finely chopped (about 1/2 cup)
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1 cdiced, cooked ham
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DRESSING
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1 cmayonnaise
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1/3 creserved pineapple juice
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1 Tbspapple cider vinegar
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1 tspsugar
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1/4 tspblack pepper
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1 pinchonion powder
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1 pinchdried dill weed
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1 pinchsalt
How to Make Hawaiian Pasta Salad
- 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).