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Easy Ham and Pineapple Pasta Salad Recipe

Easy Ham and Pineapple Pasta Salad

A creamy, lightly sweet pasta salad combining ham, pineapple, crisp vegetables, and a tangy mayonnaise-sour cream dressing. Serve it chilled as a refreshing side dish or easy make-ahead lunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Salad
  • 12 ounces rotini, bow-tie, or small-shell pasta
  • 8 ounces fully cooked ham, cut into small cubes
  • 1 20-ounce can pineapple chunks, well drained
  • 1/2 cup finely diced celery
  • 1/4 cup finely chopped red onion or green onion
Dressing
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons reserved pineapple juice
  • 1 tablespoon Dijon or yellow mustard
  • 1 tablespoon apple-cider vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Step-by-Step
  1. Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions, usually 8–12 minutes, until al dente.
  2. Drain the pasta, then rinse it under cold water to stop the cooking. Drain it very thoroughly and allow it to cool completely before combining it with the other ingredients.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, reserved pineapple juice, mustard, apple-cider vinegar, sugar, salt, and black pepper until smooth.
  4. Place the cooled pasta, cubed ham, drained pineapple, celery, and onion in a large mixing bowl. Pour the dressing over the top.
  5. Fold gently with a large spoon or rubber spatula until the pasta and fillings are evenly coated. Cover and refrigerate for at least 1 hour before serving.
  6. Stir the chilled salad before serving. If it has thickened, loosen it with a spoonful of mayonnaise or sour cream, and add a little reserved liquid if needed.

Notes

Drain the pineapple and pasta very well to prevent a watery salad. Optional additions include 1/2 to 1 cup shredded cheddar cheese, 1/2 cup thawed frozen peas, one small can of drained mandarin oranges, chopped fresh parsley, or 1/4 cup finely diced red bell pepper.