If you’ve only been going to the grocery store once every few weeks, you’ve probably been stocking up just like I have.
I’m finally getting to the bottom of my freezer and grocery day is still a few days away. I’ve managed to use up a lot of old frozen products I had (roasted green chiles from last year! A half full ziploc bag of chipotle chili in adobo!) PLUS I’ve been making good use of main dish meats.
Case in point: a petite ham.
I bought a petite ham nearly a month ago to make this sheet pan meal. I also sliced up some of the ham for sandwiches and then froze the rest.
Since then, I’ve used the ham in two other main dishes and this side dish! One petite ham, that cost me $18, has lasted for four meals and one side dish. You really can’t beat that.
By the way, a “petite ham” is much smaller than its full-sized brethren that you serve at Christmas and Thanksgiving. It’s only about 2-3 pounds.
This side dish can double as a main dish, too. I’ve been eating it for lunch here lately. It’s creamy, sweet and savory. It’s everything that tastes good in a pasta salad put together for one incredible side dish.
This recipe makes A LOT. I’m talking bring-to-a-picnic, share-with-your-friends-after-quarantine-ends A LOT. I hope I can get through it before it starts to turn…
When it comes to the pineapple inside this pasta salad, use whatever suits you. All of the canned pineapple tidbits at the grocery store were gone, so I had to settle on crushed pineapple. I liked it, but you don’t get those big chunks of pineapple like you would when using tidbits or fresh pineapple.
All in all, this pasta salad was a real treat. It gave my home a tropical vibe—and made me want to sail far, far away.
I guess that’s a good thing…
Hawaiian Pasta Salad
A sweet and savory pasta salad perfect for family gatherings.
- 2 cups cooked ham, cubed
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 (20 oz) can pineapple tidbits
- 1 lb. bow tie pasta
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 TBS. dijon mustard
- 1/3 cup pineapple juice (I used from the pineapple can)
- 1 tsp. cider vinegar
- 1 tsp. honey
- 1 tsp. garlic powder
- salt & pepper
- Cook pasta according to package instructions. Drain.
- In a small bowl, whisk together mayonnaise, sour cream, mustard, pineapple juice, vinegar, honey, garlic powder, salt and pepper.
- In a large bowl, combine the ham, pineapple, peppers, and pasta. Pour dressing on top and toss to coat. Refrigerate until ready to serve. Keeps in the fridge for up to a week.
Cook pasta according to package instructions. Drain. In a small bowl, whisk together mayonnaise, sour cream, mustard, pineapple juice, vinegar, honey, garlic powder, salt and pepper.
In a large bowl, combine the ham, pineapple, peppers, and pasta. Pour dressing on top and toss to coat. Refrigerate until ready to serve. Keeps in the fridge for up to a week.