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Hawaiian Ham and Bacon Pasta Salad

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Hawaiian Ham and Bacon Pasta Salad
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  • Prep 25 min
  • Total 25 min
  • Servings 6
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Sweet, salty, smoky and a little bit spicy, there’s a whole lot of flavor going on here, and with surprisingly few ingredients. That’s the genius of this recipe: It combines a few complementary ingredients to scrumptious effect. Pineapple bits, ham chunks, bacon crumbles and diced jalapeño folded into the creamy pasta base make for a mouthwatering meal that you can probably pull together without running to the store. It’s a great use of leftover ham, but also beautiful enough to feature on your Easter brunch table. Whether you’re making it for tonight’s dinner or a major holiday, prep it ahead of time and stash it in the fridge, so it’s quick to assemble when it’s time to come to the table.
By Betty Crocker Kitchens
Updated Apr 23, 2019

Ingredients

  • 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)

Steps

  • 1
    Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
  • 2
    In large bowl, stir together Seasoning (from Suddenly Salad box), mayonnaise and 2 tablespoons of the reserved pineapple juice to make dressing. (Discard or save any remaining juice for another use.)
  • 3
    Add pasta, ham, bacon, spinach, pineapple, green onions, jalapeño chile and cheese to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this salad a couple hours ahead of time, and refrigerate until ready to serve. If necessary, stir in a few teaspoons of milk to moisten the salad before serving.
  • tip 2
    An 8-oz can of pineapple tidbits in juice provides you with the fruit and the juice you will need in this recipe. Drain pineapple juice from canned pineapple, and set aside for use in the dressing.
  • tip 3
    Jalapeño chiles vary in heat intensity. For more heat, increase the amount up to 4 tablespoons, or substitute serrano chiles, which are generally hotter. Just remember, the seeds and ribs of the chile add heat as well, so be sure to remove them before chopping if you don't care for the extra heat.
  • tip 4
    Use up cooked, leftover ham in this recipe, or look for diced ham in the deli section of the grocery store.
  • tip 5
    Serve with diced fresh tomatoes, if desired.

Nutrition

360 Calories, 21g Total Fat, 13g Protein, 31g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
360
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
920mg
39%
Potassium
460mg
13%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
7%
Sugars
6g
Protein
13g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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