Sweet pineapple, ham, and ranch combine in a vibrant pasta salad perfect for picnics or a tropical lunch.
# What You'll Need:
→ Pasta
01 - 12 oz rotini or bow tie pasta
02 - 1 tsp 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 - 1/2 cup celery, finely chopped
07 - 1/2 cup red onion, finely diced
08 - 1/2 cup frozen peas, thawed
→ Dressing
09 - 1/2 cup ranch dressing
10 - 1/3 cup mayonnaise
11 - 1 tbsp pineapple juice (reserved from can)
12 - 1 tbsp fresh lime juice
13 - 1/2 tsp black pepper
14 - 1/4 tsp salt, or to taste
→ Garnish
15 - 2 tbsp fresh parsley or cilantro, chopped (optional)
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente following package directions. Drain pasta, rinse with cold water to halt cooking, and set aside to cool.
02 - In a large mixing bowl, combine cooled pasta with diced ham, drained pineapple tidbits, red bell pepper, celery, red onion, and thawed peas.
03 - In a separate small bowl, whisk together ranch dressing, mayonnaise, reserved pineapple juice, lime juice, black pepper, and salt until fully blended.
04 - Pour dressing over pasta mixture and gently toss until evenly coated throughout.
05 - Taste for seasoning and adjust if needed. Cover salad and refrigerate at least 1 hour to allow flavors to develop.
06 - Before serving, sprinkle chopped parsley or cilantro on top if desired.
