Hawaiian Pasta Salad

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 vote

Comments:

5 Comments

Serves:

8 plus

Prep:

15 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

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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: 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

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).