Sweet and Tangy Pineapple Pasta Salad
A tropical-inspired pasta salad with juicy pineapple, crisp vegetables, and a creamy, tangy dressing that delivers the perfect balance of flavors.
Ingredients
For the Pasta Salad:
- 12 oz rotini or bowtie pasta texture matters
- 1 ½ cups pineapple chunks sweet and juicy
- 1 cup red bell pepper diced (adds crunch)
- ½ cup celery chopped (extra crispiness)
- ¼ cup red onion finely diced (sharp and flavorful)
- ½ cup shredded carrots for color and texture
- ¼ cup chopped cilantro or parsley freshness boost
For the Dressing:
- ½ cup mayonnaise creamy base
- 2 tbsp Greek yogurt adds tang
- 2 tbsp pineapple juice brings sweetness
- 1 tbsp apple cider vinegar for a slight kick
- 1 tsp Dijon mustard depth of flavor
- ½ tsp honey balances everything out
- ½ tsp salt because bland pasta is a crime
- ¼ tsp black pepper just enough spice
Instructions
- Cook pasta in salted water until al dente. Drain and rinse under cold water to cool it down.
- Chop pineapple, peppers, celery, onion, and carrots into bite-sized pieces.
- Whisk together dressing ingredients in a small bowl until smooth.
- Combine pasta, veggies, and pineapple in a large mixing bowl.
- Pour dressing over salad and toss well to coat everything evenly.
- Let it sit for at least 15 minutes to let the flavors meld together.
- Garnish with cilantro or parsley before serving for a fresh finish.
- Serve chilled or at room temperature—either way, it won’t last long.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Vitamin C: 22%
- Vitamin A: 15%
- Folate: 10%
- Potassium: 8%
- Iron: 6%
Additional Notes & Tips
- Swap mayonnaise for all Greek yogurt if you want it lighter.
- Add grilled chicken or shrimp to turn it into a full meal.
- Use fresh pineapple—it’s worth the extra effort.
- Throw in some chopped nuts for a little crunch.
- Make it ahead—the flavors get even better overnight.