Fresh Hawaiian Pasta Salad
A vibrant, sweet, and tangy pasta salad featuring juicy pineapple, fresh veggies, and a creamy tropical dressing. Perfect for summer barbecues, potlucks, or a refreshing lunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Hawaiian
Ingredients
Scale
- 8 ounces rotini or your favorite short pasta
- 1 cup fresh pineapple chunks (drained if canned)
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 cup celery, thinly sliced
- 1/4 cup red onion, finely chopped (optional)
- 1/2 cup mayonnaise
- 2 tablespoons pineapple juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces rotini and cook according to package instructions (8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse under cold water to stop cooking and cool the noodles. Set aside to drain completely.
- While the pasta cooks, dice 1 cup fresh pineapple chunks, 1/2 cup each of red and green bell peppers, slice 1/2 cup celery thinly, and finely chop 1/4 cup red onion (if using).
- In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons pineapple juice, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy. Taste and adjust seasoning if needed.
- In a large mixing bowl, add the cooled pasta, pineapple chunks, diced bell peppers, celery, and red onion. Pour the dressing over the top and gently toss to coat everything evenly.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour before serving. Stir gently before serving.
Notes
Rinsing pasta under cold water stops cooking and prevents mushiness. Use Greek yogurt instead of mayonnaise for a lighter dressing. For vegan version, use vegan mayo and maple syrup instead of honey. Fresh pineapple is preferred over canned for better flavor. Salad tastes best after chilling at least 1 hour and can be stored up to 2 days refrigerated. Toss dressing separately before serving if transporting.
Nutrition
- Serving Size: About 1 cup (200 g)
- Calories: 250
- Fat: 6
- Carbohydrates: 35
- Protein: 4
Keywords: Hawaiian pasta salad, pineapple pasta salad, tropical pasta salad, easy pasta salad, summer salad, potluck recipe