Hawaiian Pasta Salad

Hawaiian pasta salad with pineapple in wooden serving bowl.

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Cheese tortellini, Canadian bacon, Mozzarella cheese and pineapple chunks nestled in a sassy, mayo-free dressing.

Prep Time5

Cook Time15

Resting time10

Total Time35

Course: Salad

Cuisine: American

Servings: cups

Calories: 667kcal

Author: Anecia Hero

Ingredients

Salad Ingredients

3 pounds cheese tortellini
10 ounces Canadian bacon, cut into ⅛ pieces
20 ounces pineapple chunks or tidbits, drained
8 ounces Ciliegine (fresh Mozzarella balls, drained & cut in half_ See recipe notes
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon crushed red pepper

Dressing Ingredients

1 cup apple cider vinegar
1 cup granulated sugar
1 tablespoon oil (canola or vegetable)

Instructions

Make the dressing first so it can cool. In a medium saucepan, add apple cider vinegar, sugar and oil; cook on medium heat until sugar is dissolved; remove from stove and allow to cool
1 cup apple cider vinegar, 1 cup granulated sugar, 1 tablespoon oil (canola or vegetable)
In a large stockpot, bring 4-5 quarts of water to boil; add cheese tortellini and cook 2-3 minutes; drain, rinse under cool water, and place on a paper towel or dish towel in a single layer to continue to cool and drain
3 pounds cheese tortellini
While pasta is cooking, dice Canadian bacon into bite size pieces, drain the pineapple, and drain the Mozzarella balls, then cut them in half. Set all this aside
10 ounces Canadian bacon, cut into ⅛ pieces, 20 ounces pineapple chunks or tidbits, drained, 8 ounces Ciliegine (fresh Mozzarella balls, drained & cut in half_
Transferred cooled pasta to large mixing bowl; drizzle ⅓ cup of the dressing, salt and pepper over the pasta and combine gently with a spatula; cover and refrigerate for 10 minutes
½ teaspoon salt, ¼ teaspoon ground black pepper
Add drained pineapple, diced Canadian bacon and Mozzarella cheese to pasta; gently combine; at this point, taste for salt and add more if you like; add more dressing if you prefer; sprinkle in a little crushed red pepper flakes (you may not want to use a whole tablespoon; it's up to you)
10 ounces Canadian bacon, cut into ⅛ pieces, 20 ounces pineapple chunks or tidbits, drained, 8 ounces Ciliegine (fresh Mozzarella balls, drained & cut in half_, 1 tablespoon crushed red pepper
Garnish (optional) with chopped basil, sliced cherry or grape tomatoes or shredded Parmesan and serve

Notes

Pasta

Make sure the pasta is good and dry before you add the dressing

When combining the pasta salad ingredients use a rubber spatula and be gentle so the pasta won't tear

Ciliegine

This is small, fresh Mozzarella balls that are stored in water; you'll usually find them in the gourmet or deli section of the grocery store. If you can't find them, buy a big ball of fresh Mozarella and cut it up into bite-size pieces.

Nutrition