1lb(450g) uncooked elbow macaroni or other pasta shape of your choice
1 - 2teaspoonsolive oil
4cupscubed ham
28ouncespineapple chunksdrained and juice reserved for salad dressing
2red peppersdeseeded and chopped
2carrotspeeled and cut into matchsticks
4green onionssliced
salt
black pepper
Pineapple Dressing Ingredients:
1cupmayonnaise
4tablespoonssour cream
1/2cuppineapple juicereserved from the pineapple tins
1tablespoonwhole grain mustardor Dijon mustard
2tablespoonsapple cider vinegar
Instructions
To Make Hawaiian Pasta Salad:
Cook pasta according to packet instructions (you will want it to be al dente).
Drain the pasta and add in a couple of teaspoons of olive oil to keep it from sticking. Allow pasta to cool.
Meanwhile, make the Hawaiian pasta salad pineapple dressing by adding all ingredients together and whisk till smooth. Set aside.
In a large bowl, combine pasta, ham, pineapple bits, red pepper, carrots, green onions, salt and pepper. Then add in the dressing and mix the Hawaiian mac salad till combined.
Taste and adjust seasonings if needed.
Cover the Hawaiian macaroni salad and chill until you are ready to serve your cold pasta salad.
Notes
Hawaiian Pasta Salad Tips
When waiting for the pasta to cool, add 1- 2 teaspoons of olive oil and toss to prevent the pasta from sticking.
This recipe typically calls for smooth Dijon mustard, but I love the bite that a whole grain mustard provides.
You can use the traditional elbow macaroni, but any pasta shape works well. Or make this Hawaiian Pasta Salad with whole wheat pasta or gluten free pasta instead.
To make this Hawaiian mac salad a bit healthier, I used half fat mayo. But you can make it with full fat mayonnaise if you prefer.