Pineapple Pasta Salad Recipes

HAM & PINEAPPLE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and run under cold water.
• Meanwhile, whisk together all dressing ingredients until smooth.
• Combine all ingredients in a large bowl and gently toss with dressing. Refrigerate 2 hours before serving.
• Store refrigerated up to 5 days.

HAM AND PINEAPPLE PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and let cool.
• Heat butter in a medium skillet over medium heat and add ham and brown sugar. Cook for 2 to 3 minutes; do not overcook. Set aside and let cool.
• Mix mayonnaise and sour cream together in a small bowl. Combine pineapple, grapes, Cheddar cheese, and pineapple juice in a large bowl; mix in mayonnaise mixture, ham mixture, and pasta. Mix well before every serving.

PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

PINEAPPLE PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse with cold water.
• Drain pineapple chunks reserving 3 tbsp of juice.
• Combine pasta and cauliflower in a large bowl and pour dressing over and mix till well coated.
• (dressing instructions to follow) Refrigerate overnight.
• Add the broccoli, bell pepper, pineapple chunks and onions mixing well.
• Refrigerate till serving time.
• Dressing: Combine vegetable oil, reserved pineapple juice, mustard, vinegar, worcestershire sauce, garlic powder, salt and pepper in a jar with a lid and shake till well mixed.

MACARONI, PINEAPPLE, AND HAM SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
• Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.