Hawaiian Pasta Salad with Tortellini

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

Enjoy!
With love, from our simple kitchen to yours.

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Originally published April 2016, updated and republished June 2024

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