Hawaiian Tortellini Salad
Description
Enjoy all of the tropical flavors without leaving your home with this beautiful, refreshing and delicious salad. Serve it to your family or guests with a little coconut sprinkled on top, if desired.
Ingredients
Salad:
19 oz. frozen cheese tortellini pasta
2 orange bell peppers, seeded and cut into bite size pieces
1 English cucumber, cut into quarters and sliced
½ medium red onion, thinly sliced
16 oz. cherry tomatoes, halved
12 oz. (2 heaping cups) diced ham (chicken can be substituted)
14 oz. can pineapple tidbits in 100% pineapple juice, divided (drained, but reserve the juice)
Dressing:
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. pineapple juice (reserved from the can of pineapple tidbits)
1 T. granulated sugar
1 T. Dijon mustard
1 t. garlic paste or freshly minced garlic
2 t. ginger paste or freshly grated ginger or ground ginger to taste, starting with 1/4 t.)
1 t. freshly ground black pepper
Directions
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Bring a large pot of water to a boil. Cook tortellini according to directions on the package. Drain and set aside once cooked.
Wash veggies, seed, cut and/or slice as directed. Chop ham. Set aside. Reserve pineapple juice from the can for the dressing; set aside. Combine salad ingredients in a large bowl; set aside.
In a pint size jar, add dressing ingredients; put on lid and shake until dressing is combined.
Pour dressing over salad, then gently toss until well coated.
Serve.
8 servings.
*If making in advance, mix with about 1/2 c. dressing. When ready to serve, add the remaining dressing, stir and serve.
** If desired, garnish with a little flaked coconut.
Prep Time
Cook Time
PT0M