A tropical pasta blend with ham, pineapple, crunchy vegetables, and creamy dressing perfect for light gatherings.
# What You’ll Need:
→ Pasta
01 - 12 oz rotini or bow tie pasta
02 - 1 teaspoon salt for boiling water
→ Salad Mix-ins
03 - 7 oz cooked ham, diced
04 - 8 oz canned pineapple tidbits, drained
05 - 1 cup red bell pepper, diced
06 - ½ cup celery, finely chopped
07 - ½ cup red onion, finely diced
08 - ½ cup frozen peas, thawed
→ Dressing
09 - ½ cup ranch dressing
10 - ⅓ cup mayonnaise
11 - 1 tablespoon pineapple juice from canned pineapple
12 - 1 tablespoon fresh lime juice
13 - ½ teaspoon black pepper
14 - ¼ teaspoon salt, or to taste
→ Garnish
15 - 2 tablespoons fresh parsley or cilantro, chopped
# How to Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Allow to cool completely.
02 - In a large bowl, combine the cooled pasta, diced ham, pineapple tidbits, red bell pepper, celery, red onion, and thawed peas.
03 - In a separate bowl, whisk together the ranch dressing, mayonnaise, pineapple juice, lime juice, black pepper, and salt until smooth and well combined.
04 - Pour the prepared dressing over the pasta mixture and toss gently until all ingredients are evenly coated with dressing.
05 - Taste the salad and adjust seasoning as needed. Cover with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to develop.
06 - Just before serving, sprinkle with chopped fresh parsley or cilantro if desired. Serve chilled.
