Tropical pasta with ham, pineapple, crunchy vegetables, and creamy dressing, ideal for light and refreshing meals.
# 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 - ½ cup celery, finely chopped
07 - ½ cup red onion, finely diced
08 - ½ cup frozen peas, thawed
→ Dressing
09 - ½ cup ranch dressing
10 - ⅓ cup mayonnaise
11 - 1 tablespoon pineapple juice from can
12 - 1 tablespoon fresh lime juice
13 - ½ teaspoon black pepper
14 - ¼ teaspoon salt
→ Garnish
15 - 2 tablespoons fresh parsley or cilantro, chopped
# Directions:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain in a colander and rinse with cold water to stop cooking. Allow to cool completely.
02 - Transfer cooled pasta to a large mixing bowl. Add ham, pineapple tidbits, red bell pepper, celery, red onion, and thawed peas.
03 - In a separate bowl, whisk together ranch dressing, mayonnaise, pineapple juice, lime juice, black pepper, and salt until smooth and well combined.
04 - Pour dressing over pasta mixture. Toss gently until all ingredients are evenly coated with dressing.
05 - Taste and adjust seasoning if needed. Cover bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
06 - Remove from refrigerator and garnish with chopped parsley or cilantro just before serving.
