Description
A refreshing and vibrant Pineapple Salsa Pasta Salad combining sweet fresh pineapple with crunchy vegetables and a tangy creamy dressing, perfect for summer gatherings or as a light meal.
Ingredients
Scale
Pasta and Vegetables
- 12 oz dry bowtie pasta
- 2 1/2 cups diced fresh pineapple, reserve the juice
- 3/4 cup diced red pepper
- 3/4 cup chopped red onion (about ½ small onion)
- 1/2 cup chopped fresh cilantro
- 2 jalapeños, seeds and ribs removed, finely chopped
Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup reserved pineapple juice
- 1/4 cup sour cream
- 3 tbsp lime juice (about 1 ½ limes)
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 clove garlic, minced (about 1/2 teaspoon)
Instructions
- Cook the pasta: Cook the bowtie pasta according to package instructions until al dente. Drain well and set aside to cool completely.
- Prepare vegetables and pineapple: Dice the fresh pineapple into bite-sized pieces, reserving some of the pineapple juice for the dressing. Chop the red pepper, red onion, and cilantro into bite-sized pieces. Finely chop the jalapeños after removing seeds and ribs to reduce heat.
- Combine pasta and vegetables: In a large bowl, combine the cooled pasta with the diced pineapple, red pepper, red onion, cilantro, and jalapeños. Toss gently to mix and set aside.
- Prepare the garlic: Mince the garlic clove finely to incorporate into the dressing.
- Make the dressing: In a separate measuring cup or bowl, whisk together the plain Greek yogurt, reserved pineapple juice, sour cream, lime juice, apple cider vinegar, sugar, and minced garlic until smooth and well blended.
- Toss salad with dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss everything together until evenly coated with the dressing.
- Serve or store: Serve the pineapple salsa pasta salad immediately or cover and store it in the refrigerator for up to 4-5 days for the flavors to meld.
Notes
- Ensure the pasta is completely cooled before adding the dressing to prevent it from becoming mushy.
- Adjust the amount of jalapeños to control the heat level of the salad.
- Use fresh pineapple for the best flavor; canned pineapple may alter the texture and sweetness.
- This salad can be made a few hours ahead and refrigerated to enhance the flavor melding.
- For a vegan option, substitute Greek yogurt and sour cream with plant-based alternatives.
- Reserve some pineapple juice for a naturally sweet and tangy dressing element.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: pineapple pasta salad, pineapple salsa, pasta salad, summer salad, vegetarian pasta salad, fresh pineapple recipe
