The Pasta Salad Your Neighbor Is Trying To Keep A Secret
Argo cornstarch, baking powder, baking soda, barbecue side dish, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, cold salad, College Inn, Cool Whip, crock pot, Daisy sour cream, del monte pineapple tidbits, dessert, diced ham, Dole, Dole pinapple juice, domino sugar, eat, Eggland's Best eggs, food, fruit and pasta salad, garlic powder, Gold Medal flour, granulated sugar, Green Giant, green onion, Hawaiian pasta salad, Heinz dijon mustard, Hellmann's, Hellmann's light mayo, Hellmann's mayo, Hellmann's mayonnaise, Hershey, Hodgkin’s Mill, honey, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pasta salad, pepper, Pepperidge Farm, Philadelphia cream cheese, pot-luck side dish, Powdered sugar, recipe, red pepper, Ritz crackers, Ronzoni bow tie pasta, ronzoni pasta, Ronzoni rotini pasta, Sara Lee, Sargento, slow cooker, summer salad, sweet and savory, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This recipe has been a great success over at Spend With Pennies, and I’m not surprised by that at all! It’s one of the most delicious salads I’ve ever made – and will continue making years from now!
Let’s take a look at what our friends had to say about it:
This makes a great side dish or even an summer main dish! I sometimes make a big pasta salad on Sundays and the kids take in their lunches throughout the week. Makes for a wonderful lunch and it’s easy!
That is such a great idea! When it comes to food it’s always a good thing to think ahead!
Ingredients
8 oz Ronzoni rotini or bow tie pasta
1 (14oz) can Del Monte pineapple tidbits, juice reserved
1 red pepper, diced
2 cups diced ham
1 green onion, thinly sliced
Dressing
½ cup mayonnaise or dressing (I use Hellmann’s light)
¼ cup Daisy sour cream
1 tablespoon Heinz dijon mustard
⅓ cup Dole pineapple juice
1 teaspoon honey
¼ teaspoon garlic powder
black pepper to taste
Instructions:
Cook pasta according to package directions. Drain and run under cold water.
Whisk together all dressing ingredients until smooth.
Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
Store refrigerated up to 5 days.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick tip: Make a double batch and pack the leftovers for lunch!
Thanks to Spend With Pennies for this tasty cold summer salad creation!
Social Share
16 Comments
Sounds interesting, but I don’t think I could ever trust anyone who thinks that summer barbecues are all about the pasta salads.
Love your recipes!!
Im interested in the one on the front.Not the one above.
wish your recipes were print friendly, you have so many GOOD ones.
Joyce, just click on the red printed “Next Page” then scroll down until you see in red “Go Here for Recipe Directions”, then scroll down and you will see the entire recipe and off to the right you will see where you can click to print. Hope this helps!
Joyce, I don’t see anything like Missy described. What I do for a print is ctrl/p will bring me to a print page that I can choose out of 5 pages to print, in the case of this recipe I would choose page 2 & 3 for a print of just the recipe.
I do it like that too Boss Monkey! You can also copy & paste, go to word and paste it on there then print it.
Using Safari – Go to File, then Print, … hope this helps
Joyce if you follow the links you will get to a page that will allow you to print her recipes.
I made this today for I love pasta salads I was disappointed in this one it is missing something for one thing it needs crushed pineapple a small can I added some sugar not too much used 3 different colors of peppers to make it pretty added more onions and put some salt in it too and I ate it I sprinkled some shredded cheese on the top of mine my husband will be home soon from work he is not a fan of pasta
Without seeing this recipe highlighted on Facebook, I improvised a pasta salad yesterday that turned out quite nice and was similar to this. I didn’t have the sour cream, ham and pineapple in it, but used the pasta, mayo, dijon mustard, diced pepper, garlic powder and pepper. I added boiled eggs for protein and a little sweet relish for the sweet kick, and substituted onion powder for onions. Also had some broccoli florets and diced tomatoes in there. Tasty! Next time, I’ll try adding the sour cream, ham and pineapple to see how it works out.
I think that we have our own version. I am not “disappointed” in what this individual chose to use .
On 2 nd page. Scroll down. I red says Thanks to spend with Pennies click on this then printer friendly recipe will com eup
This is the best pasta salad I have ever eaten, it was a big hit at our Ladies Meeting, everyone was wanting the recipe. I can eat it for breakfast, lunch or dinner, love it
I think I’d rather add fresh or frozen peas than green onions. I, personally, hate the taste of raw onions in virtually anything, but ham and peas PLUS pineapple? That works for me. Maybe even some sunflower seeds.
I used a package of Pictsweet Brand of frozen ‘SEASONING BLEND’. It has finely chopped onions – celery – Green & Red Pepper – & – Parsley Flakes. Bag contains 12 oz. Eliminates extra work of chopping up onion/peppers, etc.
I also used Crushed Pineapple in HEAVY syrup – not tidbits in it’w own juice.
I also swapped MIRACLE WHIP – in place of Mayonnaise.
I also swapped WHITE PEPPER – in place of Black Pepper.
Believe it or not – everything turned out better than I expected.