Hawaiian Pasta Salad with Tortellini
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Hawaiian Pasta Salad is like a party in your mouth! It’s a blend of your favorite island flavors in a fabulously bright, sweet, and tangy summer pasta salad. A simple recipe with an outstanding pineapple-ginger dressing, this pasta Hawaiian salad will be a hit everywhere you take it.
Hawaiian Pasta Salad
My favorite Hawaiian pizza is a hand-tossed crust with marinara sauce that is fully loaded with ham, pineapple, red onion, and peppers.
I took all those amazing pizza flavors and transformed them into my newest summer salad creation!
It all starts with a rainbow of vegetables, ham, tortellini, and pineapple, of course.
But the real magic is the dressing — a sweet, pineapple mixture with a little kick from ginger is the perfect complement to this fun and non-traditional Hawaiian tortellini salad.
The flavors in this Hawaiian pasta salad recipe are so summery and refreshing that I could not stop eating it.
I did manage to share it with family and friends though. What can I say, I love to feed people!
Hawaiian flavors are some of my favorites, so it’s no wonder I’ve used them in kabobs, meatballs, and even in a sweet dessert.
And if you’re looking for a traditional Hawaiian pasta salad, check out my mac salad recipe!
Ingredient Notes and Substitutions
- Cheese Tortellini – I’ll usually grab a bag of frozen, but fresh works too. Cook according to the package directions, or cook for slightly less time if you plan on having leftovers.
- Ham – Ask for extra thick slices at the deli counter or look for ham steaks with the lunch meat and sausages.
You can also use leftover holiday ham — my orange honey glazed version would be perfect for Hawaiian pasta salad! - Veggies – Use a rainbow medley of orange bell peppers, English cucumber, red onion, and cherry tomatoes.
Feel free to swap the orange peppers for red or yellow, but avoid green as they would be too bitter.
You can use regular cucumbers too (I suggest peeling them first) or swap for garden fresh zucchini! - Pineapple Tidbits – Not to be confused with pineapple chunks, canned tidbits are much smaller and easier to mix throughout this pasta Hawaiian salad.
Be sure to reserve the juice when you drain the pineapple — you’ll need some for the dressing! - Creamy Dressing – Combine mayonnaise and sour cream for the base, then mix in reserved pineapple juice, Dijon mustard, and a little sugar.
Greek yogurt is a good swap for the sour cream if needed.
I like to use garlic paste and ginger paste to save some extra work (find them with the produce), but you can use finely minced garlic cloves and freshly grated garlic root if you’d like.
Tips and Tricks to Make the Best Pasta Salad with Hawaiian Flavor
- Chop all the veggies to similar sizes.
This makes pasta salad easier to eat, and you’re guaranteed to get a little bit of everything in each bite.
I’ve got a handy kitchen hack for slicing cherry tomatoes too — all you need are a couple of Tupperware lids!
- Adjust the amount of dressing to your liking.
The amounts listed give you a thick, creamy coating on this Hawaiian pasta salad, but some may prefer a lighter version.
In that case, start with half of the dressing and see what you think. You can drizzle in a little more at a time until it looks just right, then save the rest for refreshing leftovers.
- Let it chill for an hour before serving.
There’s nothing wrong with serving this Hawaii pasta salad right away. Trust me, I hardly ever wait!
But giving it some time in the fridge allows all the flavors to meld together, plus the pasta will soak up a bit of the dressing too.
Prep Ahead
- Dice ham
- Chop veggies
- Mix dressing
Kitchen Tools You Will Need
- Large Pot and Strainer for the tortellini
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Salad Bowl – My favorite for serving pasta salad, Hawaiian or otherwise!
- Mason Jar – I absolutely love these for homemade salad dressing — shake and store with ease!
- Salad Tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.
Serving Suggestions
With meat, veggies, and cheese-stuffed pasta, this dish is filling enough for a meal. But it’s also a great option for potluck and cookouts!
Pair Hawaii pasta salad with pulled pork sliders or teriyaki chicken and a big bowl of tropical fruit salad.
Storing Leftover Pasta Hawaiian Salad
This creamy tortellini salad will keep for 2 to 3 days in the refrigerator. Any longer and it will start to get watery. The veggies and pasta will soften quite a bit too.
Store leftovers in an airtight container for the best texture and toss with a little extra dressing if they seem dry.
Hawaiian Pasta Salad Recipe FAQ
I highly recommend the homemade dressing listed, but there are some good store-bought options you can try.
Poppyseed dressing will lean more sweet and creamy, while honey mustard will add plenty of savory tang. And for a lighter option, pasta Hawaiian salad tastes just as good with a simple vinaigrette.
It’s actually a play on Hawaiian pizza… which isn’t Hawaiian at all! It was created in Canada but given the name because of the pineapple used in the toppings.
As mentioned, I combined my favorite pizza topping flavors together (and added a few extras) to create this dish.
This is a fantastic make-ahead recipe! Toss the ingredients with just half of the dressing, reserving the rest in a separate container. If you use it all right away, the pasta may soak it up, leaving your Hawaii pasta salad too dry (or the tortellini a bit soggy).
Store both in the refrigerator up to 24 hours in advance. When you’re ready to serve, stir in the reserved dressing until evenly coated.
Enjoy!
With love, from our simple kitchen to yours.
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Hawaiian Pasta Salad with Tortellini
Ingredients
Salad
- 19 ounces frozen cheese tortellini, or fresh
- 2 orange bell peppers, cut into bite size pieces
- 1 English cucumber, cut into quarters and sliced
- 1/2 medium red onion, thinly sliced
- 16 ounces cherry tomatoes, halved
- 2.5 cups diced ham
- 14 ounces pineapple tidbits, in 100% pineapple juice (reserve the juice)
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup pineapple juice, reserved from the can of pineapple tidbits
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic paste , or fresh grated garlic
- 2 teaspoons ginger paste, or fresh grated ginger
- 1 teaspoon coarse ground black pepper
Instructions
- Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
- Chop ham and vegetables and set aside. Reserve pineapple juice for the dressing. Set aside. Combine salad ingredients in a large bowl. Set aside.
- To a pint size mason jar, add dressing ingredients. Cover with lid and shake mason jar until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.
- Serve and enjoy.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2016, updated and republished June 2024
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We loved this. Everyone went back for seconds. As we did like dressing, I didn't like how runny it was. I may try less juice next time.
I love pasta. Thanks for the recipe for this salad.
This is my absolute go to salad for family get togethers and summer parties. So delicious !! My favorite !
Hi Paula,
This is one of our favorites as well! Thank you so much, we are so happy you enjoy it!
TSRI Team Member,
Holli
I made this salad with out the ham, for a fundraiser luau party. (There were going to be vegetarians at the party ) There was not one tortellini left in my serving bowl. Everyone asked for the recipe! This is my new go to salad for all the barbecues I’ll be attending the ham
Robin NJ
Hi Robin!
We’re so glad that you enjoyed!
TSRI Team Member,
Devlyn
I made this for dinner tonight. I substituted the ham for fried Spam. My Husband absolutely loved it! Thank you for sharing such wonderful recipes!
Hi Linda!
We’re so glad that you enjoyed the recipe!!
TSRI Team Member,
Devlyn
The flavors in this recipe are incredible! Definitely making this again.
Hi Nova!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn