Ham & Pineapple Pasta Salad Recipe

I can’t wait to share my Hawaiian Pasta Salad, where sweet pineapple and savory ham meet tender pasta and a tangy dressing for a playful, unexpected twist.

I never expected this Hawaiian Pasta Salad to make me stop and grin but it did. I scooped in pineapple tidbits and diced cooked ham and felt a tiny thrill, like two notes that shouldn’t fit but somehow sing.

It’s bright and salty and sweet all at once, and every forkful makes you question what other unlikely things you should be trying. I kept saying just one bite then couldn’t help reaching again.

It’s messy in the best way and it wakes up summer memories without trying too hard. If you like a little food trouble this one will do it.

Why I Like this Recipe

– I love the sweet and savory combo, it’s kinda unexpected but it just works every time
– The creaminess with little crunchy bits makes every bite interesting, i never get bored
– It’s bright and colorful so it actually looks way more appetizing than most dishes
– It’s a total crowd pleaser, my family always eats it fast and people ask for seconds

Ingredients

• Starchy base that fills you up and gives the salad chewy carbs.
• Salty diced ham adds protein and savory bite, kinda rich though.
• Sweet juicy tidbits bring bright sweetness and a touch of acid.
• Creamy binder that makes everything cling, high in fat, very rich.
• Tangy lighter option, cuts richness and adds a mild tang.
• Sharp tartness that balances sweet pineapple and wakes flavors up.
• Sharp shredded cheddar lends savory depth and a gooey mouthfeel.
• Crunchy low calorie bite, adds fresh flavor and fiber.
• Sweet crisp pepper for color, vitamin C and light crunch.

Ingredient Quantities

• 12 oz rotini or elbow macaroni
• 2 cups diced cooked ham
• 1 (8 oz) can pineapple tidbits
• 1 cup mayo
• 1/2 cup sour cream or plain yogurt
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 cup diced red bell pepper
• 3 green onions
• 1/2 cup chopped celery
• 1 cup shredded cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz rotini or elbow macaroni until just al dente, then drain and rinse under cold water until cool so it stops cooking and isnt sticky.

2. While pasta cooks, dice 2 cups cooked ham, 1/2 cup red bell pepper, and 1/2 cup celery. Thinly slice 3 green onions including some of the green tops. Shred or measure 1 cup cheddar if not already shredded.

3. Drain 1 (8 oz) can pineapple tidbits, but save 1 tablespoon of the juice for the dressing in case you want to thin it a bit later.

4. In a medium bowl whisk together 1 cup mayo, 1/2 cup sour cream or plain yogurt, 1 tablespoon apple cider vinegar, 1 tablespoon granulated sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. If it seems too thick add that reserved tablespoon of pineapple juice.

5. Put the cooled pasta into a large mixing bowl, add the diced ham, pineapple tidbits, bell pepper, celery, green onions and shredded cheddar.

6. Pour the dressing over the pasta mixture and gently toss with a large spoon until everything is evenly coated, try not to mash the pineapple.

7. Taste and adjust seasoning, add a little more salt, pepper, sugar or vinegar if you like it brighter or sweeter.

8. Cover and chill at least 1 hour so flavors meld, but it gets even better after a few hours or overnight.

9. Before serving give it one more gentle stir, sprinkle 2 tablespoons chopped fresh parsley on top if using, and serve cold or at cool room temperature.

Equipment Needed

1. Large pot with lid for boiling the pasta
2. Colander or fine mesh sieve to drain and rinse the pasta
3. Large mixing bowl to toss the pasta salad in
4. Medium bowl for whisking the dressing
5. Measuring cups and measuring spoons
6. Chef knife and cutting board for dicing ham, pepper and celery
7. Whisk and a large spoon or salad tongs for mixing (dont mash the pineapple)
8. Can opener and a small bowl or cup to save that tablespoon of pineapple juice
9. Cheese grater if your cheddar isnt pre shredded
10. Plastic wrap or an airtight container for chilling and storing

FAQ

Ham & Pineapple Pasta Salad Recipe Substitutions and Variations

• Diced rotisserie chicken or cooked turkey breast, a lean mild swap for ham — it’s less salty so taste and cut back on added salt, or toss in a few crumbled bacon pieces if you want that smoky punch.
• Canned mandarin oranges or diced fresh mango instead of pineapple, both give sweet tropical flavor — drain well to keep the salad from getting soggy.
• Plain Greek yogurt in place of mayo and/or sour cream, for tang and fewer calories, or use half mayo half Greek yogurt if you still want richness. If you go full yogurt you might drop the vinegar a bit.
• Colby Jack or Monterey Jack instead of sharp cheddar for a creamier milder cheese, or try crumbled feta for a tangy contrast (reduce added salt when you pick feta).

Pro Tips

– Keep the pasta from turning into one big blob: after you rinse it cool, spread it out on a rimmed baking sheet so it stops steaming and cools fast, then toss with just a teaspoon of neutral oil. It helps the salad stay loose, especially if you make it ahead.

– Dry the pineapple well, really press or pat it with paper towels, otherwise the whole bowl gets watery. Save that little bit of juice for thinning the dressing, but add it slowly so it doesnt get too runny.

– Lighten and brighten the dressing by swapping half the mayo for plain Greek yogurt, and taste as you go. If it feels flat add a splash more vinegar or a pinch more sugar, but dont overdo it; a little goes a long way.

– Add one crunchy element for contrast like toasted sunflower seeds, chopped cashews, or even frozen peas that youve thawed. Also try chopping the ham into two sizes, some bigger chunks, some small bits, so every bite is interesting.