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hawaiian pasta salad with pineapple

Sweet Hawaiian Pasta Salad with Pineapple

Delicious Sweet Hawaiian Pasta Salad with Pineapple recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 47 minutes
Servings: 10 servings
Calories: 2325
Ingredients Method

Ingredients
  

For the pasta salad::
  • 1.25 lb pasta (I always use Barilla elbow macaroni for the best texture)
  • 2.5 cups pineapple (diced into 1/2-inch pieces)
  • 1/2 cup red bell pepper
  • 1/2 cup green bell pepper
  • 1 cup carrots (shredded or grated to blend in easily)
  • 1/4 cup green onions
  • 1 cup cheddar (sharp variety provides a better flavor contrast)
For the dressing::
  • 1/2 cup mayonnaise (I prefer Hellmann's for its creamy consistency)
  • 1/2 cup sour cream
  • 1.5 tbsp rice vinegar
  • 1 tsp pepper
  • 3/4 tsp salt
  • 1.5 tbsp sugar
  • 1/4 tsp paprika

Method
 

  1. Bring a large pot of salted water to a boil and add the pasta, cooking until just al dente according to package directions. Drain the pasta in a colander, then rinse it thoroughly under cold water to stop the cooking process and remove excess starch. Spread the cooled pasta on a large sheet tray or bowl to cool completely while you prepare the remaining components. I always rinse my pasta well because it prevents the salad from becoming gummy and helps it absorb the dressing more evenly.
  2. While the pasta cools, dice the pineapple into 1/2-inch pieces and transfer to a bowl. Dice both the red and green bell peppers into similar-sized pieces for even distribution. Shred or grate the carrots so they blend seamlessly into the salad, then slice the green onions into thin rounds. Finally, cube or shred the sharp cheddar cheese into small pieces. Having all your components prepped and ready makes assembly quick and ensures consistent texture throughout the salad.
  3. In a medium bowl, whisk together the mayonnaise and sour cream until smooth and well combined. Add the rice vinegar, salt, pepper, sugar, and paprika to the mayo-sour cream base, whisking continuously until the dressing is fully blended and the sugar is completely dissolved. Taste the dressing and adjust seasoning as needed—the sweetness and tanginess should complement the fresh pineapple. I prefer Hellmann's mayo because it creates a creamier, more luxurious dressing compared to other brands.
  4. In a large bowl, combine the cooled pasta from Step 1 with all the prepared vegetables and cheese from Step 2—the peppers, carrots, green onions, pineapple, and cheddar. Toss gently but thoroughly to distribute all components evenly throughout. This creates an even base so the dressing coats everything uniformly.
  5. Pour the dressing from Step 3 over the pasta and vegetable mixture, then toss gently but thoroughly until everything is well coated and no dry pasta remains. Cover the bowl and refrigerate for at least 2 hours—this resting time allows the flavors to meld together and the pasta to absorb the creamy dressing. The cold temperature also helps the salad develop a more cohesive texture.
  6. Remove the salad from the refrigerator and give it a good stir to redistribute the dressing, which may have settled during chilling. Taste and adjust seasonings if needed, then serve chilled.