Ingredients
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12 oz elbow macaroni or rotini, cooked and cooled
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1 cup diced ham
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1 cup pineapple tidbits (drained)
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½ cup shredded carrots
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½ cup diced red bell pepper
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¼ cup finely diced red onion
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½ cup chopped celery (optional for crunch)
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2 green onions, sliced
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½ cup shredded cheddar cheese (optional)
For the Creamy Dressing:
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1 cup mayonnaise
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2 tbsp sour cream or Greek yogurt
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2 tbsp apple cider vinegar
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1 tbsp honey or sugar
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1 tsp Dijon mustard
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Salt & pepper, to taste
Instructions
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Cook Pasta:
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Cook pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
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Make Dressing:
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In a small bowl, whisk together mayo, sour cream, vinegar, honey, Dijon, salt, and pepper until smooth and creamy.
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Assemble the Salad:
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In a large bowl, combine pasta, ham, pineapple, carrots, bell pepper, red onion, celery (if using), green onions, and cheese.
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Pour dressing over the salad and toss until everything is well coated.
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Chill & Serve:
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Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
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Stir gently before serving. Add a splash of milk or a spoonful of mayo if it needs loosening up.
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