Sunday, April 10, 2016

Hawaiian Tortellini Salad

Hawaiian Tortellini Salad is a 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 will be a hit everywhere you take it.

Chad and I are celebrating 20 years together and 10 years married this year. It is a big year. When we married it was not good timing for a honeymoon so we said we would take out honeymoon for our 1st anniversary. Well, 1st became 2nd and needless to say we never had that honeymoon. Here we are celebrating 10 years and I want to celebrate big.

Hawaii big! I am thinking about traveling to Hawaii and renewing our vows in a very intimate ceremony on the beach. I imagine a beautiful flowing floral dress, leis around our necks (Chad is wear some cool beach shorts and a shirt) and waves crashing on the beach with my beautiful daughter standing by my side. Lots of entertainment, hula dancing, luaus and food. Ohhhh, the food. That is the absolute perfect 'familymoon'!!!

I have never actually been to Hawaii, but I have dreamed of it and with summer nearing and Hawaii on my mind I was inspired to create a recipe with the essence of Hawaii in a summer salad. One of my favorite combinations that makes me think of Hawaii is ham and pineapple. The inspiration of this recipe actually came from the Hawaiian pizza (very mainland, huh?) once you try one you may never go back.

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 that amazing Hawaiian pizza and turned 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 dressing with a little kick from ginger is the perfect complement to this fun and non-traditional Hawaiian Tortellini Salad.

This pasta salad is so summery and refreshing. 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. And they all loved it and asked for the recipe! That is the mark of a great recipe. I know you are going to love it too.


With love from our simple kitchen to yours. 


Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram❤


Inspired by Cook Crave Inspire

Click here to --> Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Hawaiian Tortellini Salad
SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Minutes

1 (19 ounce) bag frozen cheese tortellini pasta
2 orange bell peppers, cut into bite size pieces
1 English cucumber, cut into quarters and sliced
½ medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
12 ounces (about 2 heaping cups) diced ham
1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided

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 Gourmet Garden garlic paste or fresh grated garlic
2 teaspoons Gourmet Garden Ginger Paste or fresh grated ginger
1 teaspoon course ground black pepper

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 from can for the dressing. Set aside.  Combine salad ingredients in a large bowl. Set aside.

In a pint size mason jar add dressing ingredients. Shake mason jar until dressing is combined.  Pour dressing over salad and gently toss with salad tongs until well coated.

Serve and enjoy.

DONNA'S NOTES: Salad is excellent the next day. If you like a lighter dressing coating make 1/2 of the dressing recipe. This gives it a nice and thick coating.

If you do not have ginger paste, you can use finely diced fresh ginger or ground ginger to taste (start with 1/4 teaspoon).

This is a fantastic make ahead salad. When making ahead, use 1/2 of the dressing when preparing the salad. Reserve the remaining dressing to pour over the salad before you serve. This will keep the salad nice and creamy. If you use all of the dressing initially your pasta may soak up all the dressing.

Inspired by Cook Crave Inspire

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

CLICKABLE SUPPLY LIST - click on the supply list image and the link will open in a new tab.
Check out some of our favorite fabulous tortellini pasta salads:  Click on the image or the bold recipe title and it will open each one in a new tab.

Muffaletta Tortellini Salad is all your favorite things about a pasta salad and the classic Italian flavors of the Muffaletta sandwich rolled into one amazing summer salad.  An easy recipe that you will be making all year long.

Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables and tortellini pasta, making this Greek Pasta Salad  almost perfect.  Add a sweet and tangy dressing to the mix and you have yourself a perfect must try recipe! An easy make-ahead recipe.  Simply layer salad and pack dressing separately.  Add dressing and toss to coat when you are ready to serve.

Antipasto Tortellini Salad will become your new favorite. My latest summer obsession is a fusion of your favorite antipasto together with a pasta salad that is tossed with an amazing homemade zippy Italian dressing that will make your tastebuds sing. I can't stop eating it, it's so good! 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


  1. About as Hawaiian as Hawaiian pizza, which originated on the West Coast and was so-named to recognize the pineapple and ham. No matter- sounds great and I'm anxious to try it.

  2. My good friends were married on Kauai. Very authentic ceremony right on the beach (Shipwreck's Beach, I think). Such a beautiful favorite place in the world. Happy Anniversary!

  3. have you ever tried something other than pineapple (allergic to)... looks good would love to try it if didn't have pineapple.

    1. Maybe mangoes

    2. tangerines are a great replacement! :)

  4. This also very good with chicken either canned or grilled, and try the balsimic vingegar and parmesian dressing yummmmm

  5. Replies
    1. Yes! That step is stated in the first part of the instructions.

  6. Did you use cheese or meat filled tortellini?

  7. IfI want to make the salad ahead, do I pour th dressing just before serving over the salad or you keep the sald with the dressing in the fridge?

    1. Hi Inge,

      I would add about 1/2 of the dressing when you mix it up. Refrigerate and then add the remaining dressing right before you serve it. This way it will still be creamy when you serve it. Otherwise your pasta may soak up all the dressing. Enjoy and let us know how it goes!

  8. the only thing missing is coconut!

  9. What about the nutrition info? Where can I find that please? Thanks!

    1. I put it into MFP and it popped right up! Makes 8 servings, 550-ish calories per serving :)

  10. I don't like ginger is there something else I can do for the dressing. This looks amazing

    1. You could actually leave it out and have a fabulous dressing Julie. The ginger adds a special something that most people can't put their finger on. Either way enjoy and let us know how it goes!

  11. I loved this! I left out the onion since I can't eat them and it was still great! My boyfriend ate it three times in a row! That's an accomplishment!!!

    1. I am happy to hear that! I saw someone else say they added some diced jalapenos to it too.

  12. Where do you get the ginger paste? sounds yummy

  13. This will not get soggy if made a day ahead?

  14. Don't put all of the dressing in salad. Only use half the dressing. Made it and it was very good but I am going to try adding coconut and coconut milk this time.Had alot of dressing left over the first time.

  15. Salad Looks amazing. Like the colours and the best part is dressing has mustard and pineapple juice. Can't wait to try this and will tag you once I post this recipe on my blog.


If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤