Pasta salad gets a bad rap. Most of it is sitting in a pool of sad mayo, dried out, forgotten on a picnic table by 2pm.
This one is not that. Sweet from pineapple, salty from ham, creamy from a dressing with a few tricks (pineapple juice IN the mayo? yes.), and it actually gets BETTER the longer it sits in the fridge. It’s the bowl that comes home empty. Every time.
Tips for a Non-Watery Pasta Salad
Drain pineapple tidbits REALLY well in a fine-mesh strainer, pressing gently. Excess juice is the enemy of a good pasta salad.
Rinse cooked pasta with cold water until completely cool to stop the cooking process. Skip this, and you get mush.
Chill the salad for at least 2 hours before serving. This lets the pasta absorb dressing without turning watery.
How Far Ahead Can You Make This?
- You can make this pasta salad up to 24 HOURS ahead (any longer, and the pasta might turn mushy).
- For the best texture, keep the dressing separate until just before serving. Mix it in, then give it a good STIR!
- If you’re in a rush, combine everything ahead (it’ll still be tasty, just a bit softer).
- A quick toss before serving refreshes the salad, and a splash of pineapple juice can loosen it up if needed.
Prep it today for an easy win tomorrow!
What to Serve with Hawaiian Pasta Salad
- GRILLED PROTEINS – Chicken, shrimp, or pork chops with teriyaki or pineapple glaze. Sweet hits savory, every time.
- BBQ FARE – Pulled pork sliders, baby back ribs, or smoked brisket. Smoky char works with creamy pineapple.
- COOKOUT STAPLES – Hot dogs, burgers, brats on the grill…. this salad is your reliable cookout side.
- LIGHT CONTRAST – A green salad with citrus vinaigrette or grilled asparagus cuts the richness.
- TROPICAL FINISH – Grilled pineapple, coconut macaroons, or key lime pie to end it right.
Storage Tips
- FRIDGE IT FAST: Pop leftovers in an airtight container within 2 hours. Mayo-based dressings don’t survive sitting out long.
- 3-4 DAYS MAX: Keeps fresh about 3 to 4 days in the fridge. The pasta soaks up dressing over time, so stir in a spoonful of mayo or pineapple juice before serving leftovers.
- SKIP THE FREEZER: Don’t freeze this one. Mayo and sour cream separate and turn grainy when thawed, and pineapple loses its bite. Make it fresh.
- DRESSING ON THE SIDE: Toss only what you’ll eat and store the rest undressed. Already-dressed pasta gets soggy fast.
You May Also Like
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- Simple Hawaiian Macaroni Salad
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 45-55 g
- Fat: 70-80 g
- Carbohydrates: 210-240 g
Ingredients
For the pasta salad:
- 10 oz rotini (I always use Barilla for the best al dente texture)
- 18 oz pineapple tidbits (drained well to prevent a watery salad)
- 1 red bell pepper (finely diced into 1/4-inch pieces)
- 2.5 cups ham (cut into 1/2-inch cubes)
- 2 green onions
For the dressing:
- 1/2 cup mayonnaise (I prefer Hellmann’s for its creamy consistency)
- 1/3 cup pineapple juice
- 1/4 cup sour cream (adds a nice tangy richness to the sauce)
- 1.5 tbsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp garlic powder
- 1/8 tsp smoked paprika
- salt
- pepper
Step 1: Boil Pasta and Prep Ingredients
- 10 oz rotini
- 1 red bell pepper
- 2.5 cups ham
- 2 green onions
- 18 oz pineapple tidbits
Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente—this timing is crucial for the right texture in the final salad.
While the pasta cooks, prepare all your ingredients: dice the red bell pepper into 1/4-inch pieces, cut the ham into 1/2-inch cubes, slice the green onions, and drain the pineapple tidbits very well in a fine-mesh strainer, pressing gently to remove excess liquid (this prevents the salad from becoming watery).
Once the pasta is cooked, drain it thoroughly and rinse with cold water until completely cooled, which stops the cooking process and prevents mushiness.
Step 2: Whisk the Sweet Tangy dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup pineapple juice
- 1.5 tbsp dijon mustard
- 1 tsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp garlic powder
- 1/8 tsp smoked paprika
- salt
- pepper
In a medium bowl, whisk together the mayonnaise, sour cream, pineapple juice, Dijon mustard, apple cider vinegar, and honey until smooth and well combined.
Add the garlic powder and smoked paprika, then taste and season with salt and pepper to your preference.
I like to use a bit more salt than you’d expect here because it brings out the tropical sweetness of the pineapple and balances the richness of the mayo and sour cream beautifully.
The dressing should be creamy but pourable—if it seems too thick, thin it with a tablespoon or two of additional pineapple juice.
Step 3: Toss and Chill the Salad
- cooked pasta from Step 1
- ham, pineapple, red bell pepper, and green onions from Step 1
- creamy pineapple dressing from Step 2
In a large bowl, combine the cooled pasta from Step 1 with the ham, drained pineapple tidbits, diced red bell pepper, and sliced green onions.
Pour the creamy dressing from Step 2 over the mixture and gently toss until everything is evenly coated and well combined.
Cover the bowl and refrigerate for at least 2 hours before serving—this allows the flavors to meld and the pasta to absorb the dressing.
I find that giving it a gentle stir before serving refreshes the texture and redistributes the dressing evenly throughout.
Creamy Hawaiian Pasta Salad with Ham
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente—this timing is crucial for the right texture in the final salad. While the pasta cooks, prepare all your ingredients: dice the red bell pepper into 1/4-inch pieces, cut the ham into 1/2-inch cubes, slice the green onions, and drain the pineapple tidbits very well in a fine-mesh strainer, pressing gently to remove excess liquid (this prevents the salad from becoming watery). Once the pasta is cooked, drain it thoroughly and rinse with cold water until completely cooled, which stops the cooking process and prevents mushiness.
- In a medium bowl, whisk together the mayonnaise, sour cream, pineapple juice, Dijon mustard, apple cider vinegar, and honey until smooth and well combined. Add the garlic powder and smoked paprika, then taste and season with salt and pepper to your preference. I like to use a bit more salt than you'd expect here because it brings out the tropical sweetness of the pineapple and balances the richness of the mayo and sour cream beautifully. The dressing should be creamy but pourable—if it seems too thick, thin it with a tablespoon or two of additional pineapple juice.
- In a large bowl, combine the cooled pasta from Step 1 with the ham, drained pineapple tidbits, diced red bell pepper, and sliced green onions. Pour the creamy dressing from Step 2 over the mixture and gently toss until everything is evenly coated and well combined. Cover the bowl and refrigerate for at least 2 hours before serving—this allows the flavors to meld and the pasta to absorb the dressing. I find that giving it a gentle stir before serving refreshes the texture and redistributes the dressing evenly throughout.