Tropical pasta salad blending ham, pineapple, crunchy veggies, and creamy ranch dressing for a refreshing dish.
# What You Need:
→ Pasta
01 - 12 oz rotini or bow tie pasta
02 - 1 teaspoon 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 tablespoon pineapple juice from can
12 - 1 tablespoon fresh lime juice
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt, or to taste
→ Garnish
15 - 2 tablespoons fresh parsley or cilantro, chopped (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Add rotini or bow tie pasta and cook according to package instructions until al dente. Drain in a colander and rinse with cold water to stop the cooking process. Allow pasta to cool completely.
02 - Transfer cooled pasta to a large mixing bowl. Add diced ham, drained pineapple tidbits, red bell pepper, celery, red onion, and thawed peas. Mix gently to combine all ingredients.
03 - In a separate small bowl, whisk together ranch dressing, mayonnaise, pineapple juice, lime juice, black pepper, and salt until the mixture reaches a smooth consistency.
04 - Pour the prepared dressing over the pasta and vegetable mixture. Toss gently and thoroughly until all ingredients are evenly coated with the dressing.
05 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld and develop.
06 - Remove salad from refrigerator just before serving. Garnish with freshly chopped parsley or cilantro if desired. Serve chilled.
