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.
Recipe at end of post
Jared's high school graduation and party were the same weekend as Father's Day. Our upstate New York daughter and family were here to celebrate Jared. Before heading home, they took us to an early Sunday morning breakfast.
We snapped a few photos in the restaurant parking lot before saying goodbye.
Shaela, Braden, Jill, John, Brenna and Ryan
sweet girl and her daddy
glimpses of our other grands the past couple of weeks...
Jet got a nasty gash requiring stitches
Rudy sleeping peacefully during the drive home
Noah completing 6th grade
Cambrie completing kindergarten
Caleb co-piloting experience
Acrobat Braden with sister Shaela
Shaela saving the seat next to her for MomMom at breakfast
Here is the recipe for Hawaiian Pasta Salad.
Originally posted on Cook Crave Inspire and slightly adapted The Slow Roasted Italian
Hawaiian Pasta Salad
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
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
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.