Hawaiian Pasta Salad

This is a flashback of our trip to 

Hawaii

where all the best juicy fragrant

 luscious pineapple grows!

 

Dole Plantation on Oahu Island, Hawaii

A great tour and delicious Dole Pineapple Whip!

  

Thanks to Bill's friend for this recipe that’s apparently all over the www, but this is the first I’ve laid eyes on it.
 
It’s pineapple, ham, red bell pepper, and green onion, all coated with a tasty pineapple dressing for a delicious pasta salad.

This is another potluck dish for the summer, that’s a little different in a great way.  It’s all about the fantastic sweet and tangy pineapple dressing that’s so easy to make.  

The creamy sauce has a whole lot of tang, thanks mainly to the added vinegar, Dijon mustard and sour cream.  Pineapple juice and a spoonful of honey take the edge off.  

It gives awesome flavor when combined well in the bowl filled with pasta, pineapple, ham, peppers and onion.  

It may not be the fanciest of dishes, but it’s one of the best of the season…

It will surely be a hit at your family cookout or at your next gathering!



Hawaiian Pasta Salad
Printable recipe 

Ingredients:

8 ounces bow tie pasta
1 (14-ounces) can pineapple tidbits, juice reserved
1 red bell pepper, diced
2 cups diced ham
2 green onions, sliced thin

Dressing:

½ cup mayonnaise
¼ cup sour cream
1 tablespoon Dijon mustard
⅓ cup pineapple juice
1 teaspoon cider vinegar
1 teaspoon honey
½ teaspoon garlic powder
Black pepper to taste

Method:

Cook pasta according to package directions.
Whisk together all dressing ingredients until smooth.
Combine all ingredients in a large bowl and gently toss with the dressing.
Refrigerate 2 hours before serving.
Store refrigerated up to 5 days.


Enjoy it!