The Hawaiian pineapple pasta is great for either as a mains or side dish. This salad recipe is creamy, tangy, refreshing and comforting, especially perfect on the warmer days!

Ingredients:

500g - 750g pasta
425g pineapple chunks in juice
1 - 1.5 cup mayonnaise
2 tsp lemon juice
500g ham (chopped)
4 stalks celery (optional)
2 tsp sweet chili sauce (optional)
Green onion to garnish (optional)

Method:

1) Boil pasta in water, set aside. Take care not to overcook the pasta.

2) Chop ham and pineapple into small pieces. We like our pineapple chunks in smaller sizes. However if you prefer them to be in bigger size, leave them as they are. Don't throw the pineapple juice away, we need it in the next step.

3) Get a medium size bowl, put 1 cup of mayonnaise in and mix about half of the pineapple juice first, add sweet chili sauce and lemon juice. Mix thoroughly together. Set aside your pasta sauce for later.

4) Get a big salad bowl, empty the cooked pasta into it, add ham, pineapple and celery. Mix them together, then add the previously prepared pasta sauce into it. Carefully mix them together. If you think the content doesn't look creamy enough, add more mayonnaise. If you think the content looks a bit dry, add some more leftover pineapple juice to reach the optimal consistency. Feel free to give it a taste at this stage.

5) Lastly, add some chopped green onion for garnish.

6) Cover and put in the fridge. I serve it with some garlic croutons with avocado.