Hawaiian Pasta Salad Recipe

Hawaiian Pasta Salad is pure sunshine in a bowl—a vibrant, creamy, sweet-and-savory dish that instantly transports you to an island picnic. Bursting with juicy pineapple, crisp veggies, and tender pasta, it’s a refreshing twist on classic pasta salad—and an absolute must-make for your next potluck or summer barbecue.

Ingredients You’ll Need

There’s nothing fancy here—just a handful of fresh ingredients you likely already have on hand, each bringing a special touch of flavor, crunch, and creaminess to your Hawaiian Pasta Salad. Here’s what makes this dish so memorable:

• Pasta (elbow, rotini, penne, fusilli, bowtie, or cellentani): The pasta forms the hearty base, so pick your favorite shape for fun texture and beautiful sauce coverage.
• Half-and-half or whole milk: Adds extra silkiness to the creamy dressing—use what you have on hand.
• Mayonnaise or salad dressing: Lends major creaminess and tang, binding every ingredient together—classic mayo works perfectly, but Miracle Whip is tasty too.
• Apple cider vinegar: Gives the salad a gentle zing, balancing out the sweetness from the pineapple.
• Sugar or brown sugar (optional): Just a hint helps round out the flavors for that signature sweet-and-savory bite.
• Seasoning salt or salt and black pepper: The classic seasoning—add to taste, brightening the whole bowl.
• Boiled eggs (diced): Creamy, protein-packed, and totally nostalgic—these eggs make the salad extra-luscious.
• Diced red bell pepper: Adds a pop of color and a juicy crunch.
• Diced cucumber: Super refreshing and crisp—choose seedless for best texture if possible.
• Shredded carrots: Bright orange and naturally sweet, they bring vibrant color and flavor.
• Diced celery: Adds just the right snappy, herbaceous crunch.
• Sliced green onions: Bring gentle onion flavor and a splash of green.
• Pineapple tidbits (fresh or canned, drained): The magic ingredient—sweet, juicy, and unmistakably Hawaiian!

Variations

Don’t be afraid to make this Hawaiian Pasta Salad your own! It’s incredibly easy to mix things up based on what you have in your fridge or how you like your salads—make it suit your cravings and any special diets.

• Add Protein: Toss in diced ham or shredded rotisserie chicken for an even heartier main course version.
• Go Vegan: Use vegan mayo and skip the eggs for a delicious plant-based twist.
• Switch Up the Veggies: Try chopped snap peas, sweet corn, or even blanched broccoli florets for extra variety.
• Make it Gluten-Free: Substitute gluten-free pasta—just be mindful of cook time and rinse well after boiling.

How to Make Hawaiian Pasta Salad

Step 1: Cook the Pasta

Fill a large pot with water, sprinkle in plenty of salt, and bring it to a rolling boil. Add your favorite pasta shape and cook until just al dente (follow the package for timing). The noodles should be tender yet hold their shape—this is key for a perfect salad! When done, drain and rinse under cold water to stop cooking and keep things cool and fresh.

Step 2: Whisk the Creamy Dressing

In a big mixing bowl, blend together the mayonnaise, half-and-half, apple cider vinegar, a dash of sugar (if using), and your seasoning salt or salt and pepper. Tweak the tanginess or sweetness until it hits your personal “yum” level—it’s your salad, after all!

Step 3: Load Up the Goodies

Add your diced boiled eggs, red bell pepper, cucumber, shredded carrots, celery, green onions, and pineapple tidbits right into that creamy bowl. The colors will pop and the kitchen will smell amazing already.

Step 4: Toss Everything Together

Gently fold in the cooled pasta using a spatula or big spoon, making sure all the ingredients are beautifully coated in the luscious dressing. Be gentle so the eggs and pasta stay nice and chunky.

Step 5: Chill and Serve

Cover the salad and pop it in the refrigerator for at least 1 hour—this “marinating” time lets the flavors come alive and gives your pasta salad its crave-worthy, creamy texture. Give it a gentle toss just before serving!

How to Serve Hawaiian Pasta Salad

Garnishes

This Hawaiian Pasta Salad looks extra special with a sprinkle of sliced green onions, a dusting of sesame seeds, fresh parsley, or even a few more pineapple tidbits on top. For a festive flair, you could add a light shower of toasted coconut or a thin drizzle of sriracha mayo.

Side Dishes

It pairs beautifully with anything grilled—especially teriyaki chicken, barbecue pork, or juicy burgers. For a true picnic feel, serve alongside sweet Hawaiian rolls, fresh fruit skewers, or even a platter of chips and creamy dip.

Creative Ways to Present

Spoon individual servings into pineapple halves for an island-style presentation, or serve in mason jars layered with extra greens for a portable, picnic-ready lunch. For parties, pile the salad high on a wide platter and decorate with edible flowers for a wow factor.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Hawaiian Pasta Salad in an airtight container in the fridge for up to 3 days. If it seems a bit dry after chilling, simply stir in a spoonful of mayo or a splash of milk to freshen it up before serving.

Freezing

It’s best to avoid freezing this pasta salad—the creamy dressing and fresh veggies don’t hold up well and can become watery or mushy once thawed. For the tastiest results, enjoy it fresh or chilled within a few days of making.

Reheating

Hawaiian Pasta Salad is meant to be served cold or at room temperature, so there’s no need for reheating. Simply let it sit out for 20–30 minutes before serving if it’s straight from the fridge, which takes the chill off and perks up the flavors.

FAQs

Final Thoughts

If you’re dreaming of sunshine and a table full of friends, this Hawaiian Pasta Salad is exactly what you need. Give it a try—one bite and you’ll understand why it’s my go-to for every warm-weather gathering (and even gray winter days when I want a little taste of paradise). Enjoy, and let me know how you make it your own!

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