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Colorful Hawaiian Tortellini Pasta Salad

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A vibrant Hawaiian-inspired pasta salad packed with cheese tortellini, sweet pineapple, and savory ham, drizzled with a creamy tangy dressing.

Ingredients

Scale
  • 20 ounces cheese tortellini
  • 1 cup diced ham
  • 1 cup pineapple tidbits, drained
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup red onion, diced
  • 1/2 cup teriyaki sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar

Instructions

  1. Bring a large pot of salted water to a boil and cook the cheese tortellini according to package directions until tender yet firm to the bite.
  2. Drain the cooked tortellini and rinse it under cold water to stop the cooking process. This will help keep the pasta from becoming mushy. Transfer it to a large bowl and toss with a small drizzle of oil to prevent sticking.
  3. Chop the green and red bell peppers into small, bite-sized pieces along with the red onion to bring out their crunch.
  4. Whisk together the teriyaki sauce, honey, garlic powder, mayonnaise, and apple cider vinegar until smooth and well combined.
  5. Add the diced ham, drained pineapple tidbits, chopped bell peppers, and red onion to the bowl with the tortellini.
  6. Pour the dressing over your salad mixture, starting with half the dressing, and gently fold everything together until evenly coated.
  7. Taste the salad and add more dressing if desired, adjusting seasoning or sweetness to your preference.

Notes

For best flavor, add dressing just before serving. Leftovers can be stored in the refrigerator for up to three days.

Nutrition

Find it online: https://thestationrecipes.com/hawaiian-tortellini-pasta-salad/

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