hawaiian pasta salad

(1 rating)
Recipe by
Carol Davis
Silver City, NM

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 rating)
yield 8 plus
prep time 15 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For hawaiian pasta salad

  • 8 oz
    pasta (i used mini-farfalle)
  • 1 can
    (20 ounce) pineapple tidbits, drained, reserving juice
  • 10 oz
    package frozen peas, thawed
  • 1 md
    red bell pepper, diced (about 1 cup)
  • 1 c
    diced celery
  • 1 sm
    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

  • 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).

Categories & Tags for Hawaiian Pasta Salad:

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