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Hawaiian Ham and Bacon Pasta Salad

This Hawaiian Ham and Bacon Pasta Salad offers a quick and flavorful side or light meal. Combining a convenient pasta salad mix with savory ham, crispy bacon, sweet pineapple, and a hint of spicy jalapeño, it's a vibrant dish perfect for gatherings or a refreshing summer treat. Simple to prepare, it brings together a delightful blend of sweet, savory, and creamy textures.
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Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3453.6 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Colander For draining pasta
  • 1 Large Mixing Bowl For combining salad ingredients
  • 1 Cutting Board For prepping ingredients
  • 1 Chef's knife For dicing and chopping

Ingredients
  

Main

  • 1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
  • 1/2 cup mayonnaise
  • 1/2 cup pineapple tidbits from 8-oz can, drained and juice reserved
  • 1 cup diced ham
  • 1/2 cup crumbled cooked bacon 5 slices
  • 1 cup packed baby spinach
  • 1/4 cup sliced green onions about 4
  • 2 tablespoons seeded chopped jalapeño chile (1/2 large)
  • 1/2 cup cubed block mozzarella cheese 2 oz

Instructions
 

  • Cook pasta from the Betty Crocker™ Suddenly Salad™ mix according to package directions, ensuring it's al dente.
  • Drain the cooked pasta thoroughly in a colander and rinse with cold water to stop the cooking process and cool it quickly. Drain very well.
  • While the pasta cools, prepare the other ingredients: dice the ham, crumble the cooked bacon, drain the pineapple tidbits (reserving juice if desired for the dressing), slice the green onions, finely chop the seeded jalapeño, and cube the mozzarella cheese.
  • In a large mixing bowl, combine the seasoning packet from the pasta salad mix with the mayonnaise and the reserved pineapple juice (if using, or a splash of water/milk to thin slightly if needed). Stir until smooth and well combined.
  • Add the cooled and well-drained pasta to the dressing mixture in the large bowl. Toss gently to coat the pasta evenly.
  • Fold in the diced ham, crumbled bacon, drained pineapple tidbits, and cubed mozzarella cheese into the pasta mixture.
  • Gently incorporate the packed baby spinach and sliced green onions into the salad.
  • Add the chopped jalapeño, starting with a smaller amount and adjusting to taste for desired heat.
  • Mix all ingredients thoroughly but gently to combine without mashing the pasta or spinach.
  • Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld and chill completely before serving.

Notes

For optimal texture, ensure the pasta is fully cooled before mixing to prevent the mayonnaise from thinning and the salad from becoming mushy. Taste and adjust the amount of mayonnaise; some prefer a creamier salad, while others like it lighter. For an extra layer of flavor and freshness, consider using fresh pineapple chunks instead of canned tidbits, or lightly grill the ham and pineapple for a subtle smoky sweetness. Always seed and devein the jalapeño to control the heat level, especially if serving to a varied audience. This salad benefits greatly from being chilled for at least an hour before serving, allowing the flavors to meld. A sprinkle of fresh cilantro or a touch of lime juice can elevate the tropical notes.