Description
This Hawaiian Pasta Salad with Pineapple is a delightful combination of pasta, fresh vegetables, eggs, and sweet pineapple, all tossed in a creamy dressing. It’s a perfect side dish for barbecues, picnics, or any gathering.
Ingredients
Units
Scale
Pasta Salad:
- 8 ounces pasta (elbow, rotini, penne, fusilli, bowtie, cellentani)
- 1/2 cup half-and-half or whole milk
- 1 cup mayonnaise or salad dressing
- 1 tablespoon apple cider vinegar
- 1 1/2-2 tablespoons sugar or brown sugar (optional)
- Seasoning salt or salt and black pepper (to taste)
- 6 large boiled eggs, peeled and diced
- 1/2 cup diced red bell pepper
- 1/2 cup diced cucumber
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 1/4 cup sliced green onions
- 2 cups pineapple tidbits (fresh or drained from a can)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare Dressing: In a large bowl, mix together mayonnaise, half-and-half, apple cider vinegar, sugar, and seasoning salt. Adjust to taste.
- Combine Ingredients: Add boiled eggs, red bell pepper, cucumber, carrots, green onions, celery, and pineapple tidbits to the bowl. Add the pasta and gently toss until coated.
- Chill: Cover and refrigerate for at least 1 hour before serving.
- Serve: Give the salad a gentle toss before serving.
Notes
- Boil the pasta al dente for the best texture.
- Use canned or fresh pineapple tidbits.
- Chill the salad for at least an hour to enhance flavors.
- Add protein like ham or shredded chicken for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 141 kcal
- Sugar: 6g
- Sodium: 167mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0.01g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 4mg
