Tropical pasta featuring ham, pineapple, fresh vegetables, and creamy ranch dressing for a refreshing meal.
# 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 reserved 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:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain in colander and rinse with cold water to stop the cooking process. 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. Mix gently to combine.
03 - In a separate small bowl, whisk together ranch dressing, mayonnaise, reserved pineapple juice, lime juice, black pepper, and salt until smooth and well combined.
04 - Pour prepared dressing over pasta mixture. Toss gently until all ingredients are evenly coated with dressing.
05 - Taste and adjust seasoning as needed. Cover bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
06 - Garnish with chopped fresh parsley or cilantro immediately before serving, if desired.
