Saturday, May 23, 2015

Hawaiian Pasta Salad

Pasta salad is a summer dish, just made for picnics, backyards, decks and patios where friends gather to enjoy sunlight and fresh air. It can be as simple as a elbow macaroni with mayonnaise, or as complicated as you can think of.
It provides endless possibilities for new flavor combinations and ingredients.
Since this weekend is traditionally the kick off of summer, what could bring to mind the sunny days ahead than something Hawaiian?

To make your pasta salad unique, try this:
Grab a bowl, it doesn't matter what kind, peel a garlic clove, cut it in half, and rub the cut side of each half all over the inside surface of the bowl. Now use that bowl to hold your pasta. In this case garlic will not be an ingredient, or even a “spice”, but rather like a warm summer breeze that awakes your mind with a flavor you can not taste!

8 oz. Rotini or bow tie pasta
1 14oz can pineapple tidbits in juice
1 red pepper, diced
2 cups diced ham
1 green onion thinly sliced
¼ cup lower fat mayonnaise
1 5oz. container of non fat plain Greek style yogurt
1 Tbs mustard
1/3 cup of the reserved pineapple juice
1 tsp honey
¼ tsp garlic powder
pepper to taste
Put the water on to heat for the pasta. While that gets to a boil, do your cutting.

Cutting your green onion, cut the “root” end off, then leave about 4 inches and cut off the dark green ends – not worth keeping. Slice this very thin.

Cut the top and bottom off of the green pepper. Make a cut down the side and lay it out in a long strip. This makes dicing much easier.

When cutting the ham steaks, first run the tip of the knife all around the outside to trim off the “skin”. While this part is perfectly eatable and good tasting, you don't want to run across this in a pasta salad.
Cover these and set in refrigerator while the pasta cooks.
Cook pasta to package directions, run under cold water.

Drain and reserve the juice from pineapple.

Mix together the Mayonnaise, yogurt, mustard, honey, and garlic powder. Whisk this together well adding the reserved juice a tablespoon at a time until a thick consistency is reached, cover and put in refrigerator.

Mix and cover the pasta with the ham, pineapple, and green onion.

Let both chill separately for at least 2 hours for flavors to blend.

Do not mix in the dressing until ready to serve as the pasta will soak it all up.

This will store in refrigerator, even mixed together for about 5 days. If you can keep any left that long!

When ready to serve, even if you wait until you are at the picnic table, mix it well and maybe sprinkle the top with dried cranberries for a wonderful touch of color and sweetness.

Do you remember “The Cowsills”?

mate the way the Indians do” ?

Serving my Master year in and year out!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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