Hawaiian Pasta Salad

By srumbel

Brightly colored and an abundance of crisp veggies makes this a perfect summer salad. It is a hearty one too, with the tortellini and diced ham. I served it at Jared's graduation party as a side dish but it would be a great entree served with crusty bread (and maybe a glass of wine) for a lovely summer supper.
from gratefulprayerthankfulheart.com

Ingredients

• Salad Ingredients:
• 1 (19 ounce) bag frozen cheese tortellini pasta
• 2 orange, yellow or red bell peppers, cut into bite size pieces
• 1 cucumber, cut into quarters and sliced
• 1 small red onion, thinly sliced
• 16 ounces cherry tomatoes, halved
• 12 ounces (about 2 cups) diced ham, chopped
• 1 (14 ounce) can pineapple tidbits in 100% pineapple juice, divided
• Dressing Ingredients:
• 1/2 cup mayonnaise (I prefer Miracle Whip)
• 1/2 cup sour cream
• 1/2 cup pineapple juice (reserved from the can of pineapple tidbits)
• 1 tablespoon granulated sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh grated garlic
• 2 teaspoons fresh grated ginger
• 1 teaspoon black pepper

Preparation

Step 1

Cook tortellini as directed on package. Drain and cool.

Combine salad ingredients and drained tortellini in a large bowl.

Shake (in a jar) or whisk in a bowl, the dressing ingredients until smooth. Pour dressing over salad and gently toss until well coated.

SERVES 8