Hawaiian Pasta Salad

Course: Salad, Side Dish

Cuisine: North American

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Calories: 355kcal

Author: Lord Byron's Kitchen

A traditional Hawaiian Pasta Salad does not include fresh pineapple, however, the combination of the two is just wonderful! Loaded with lots of fresh veggies, and prepared with a lightened up creamy sauce, this version is delightfully refreshing and delicious too!

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Ingredients

450 grams macaroni, cooked, drained and rinsed under cold running water
2 cups pineapple chunks
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 cup carrots, julienned
1/4 cup green onions, sliced
1 cup cheddar cheese, diced
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon rice vinegar
1 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon sugar

Instructions

Start by cooking the pasta. Drain it well and rinse under cold running water to get rid of the starch and to stop the cooking process. Set it aside for now while you prepare the veggies and the cheese.
Once the veggies and cheese are prepped, it’s time to prepare the sauce for the salad. Add the mayonnaise, sour cream, vinegar, salt, pepper, and sugar to a bowl. Whisk well to combine.
Add the cooled pasta to a large mixing bowl, along with the red and green peppers, carrots, green onions, pineapple, and cheese. Toss gently to combine.
Pour over the sauce and toss once again until everything is evenly coated.
Transfer the salad to a food-safe container with a tight fitting lid. Refrigerate for a minimum of two hours. This salad can be made a day in advance. Before serving, toss incorporate any sauce that might have settled at the bottom of the bowl.

Nutrition