Description
This Hawaiian Pasta Salad with Pineapple is a delightful blend of pasta, fresh veggies, boiled eggs, and sweet pineapple tidbits all coated in a creamy dressing. Perfect for picnics, potlucks, or a light meal.
Ingredients
Units
Scale
Pasta Salad:
- 8 ounces pasta (elbow, rotini, penne, fusilli, bowtie, cellentani)
Dressing:
- 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
Add-Ins:
- 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: Boil pasta in salted water until al dente. Drain and rinse under cold water.
- Prepare Dressing: In a large bowl, mix together half-and-half, mayonnaise, apple cider vinegar, sugar, and seasoning.
- Combine Ingredients: Add eggs, bell pepper, cucumber, carrots, celery, green onions, pineapple, and pasta. Toss gently.
- Chill: Refrigerate for at least 1 hour.
- Serve: Toss before serving.
Notes
- Boil pasta to al dente for ideal texture.
- Use fresh or canned pineapple.
- Chill for at least an hour to enhance flavors.
- Customize with additional protein like ham or chicken.
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
