Pineapple Pasta Salad recipe
This Pineapple Pasta Salad recipe is a guaranteed crowd-pleaser! It's light, refreshing, and bursting with flavor, making it the perfect summer lunch option.
Ingredients
For the Salad:
- 1 cup cooked Conchiglie shell pasta
- ½ cup chopped colored capsicum bell pepper
- ¼ cup cubed fresh pineapple
- ¼ cup cubed muskmelon
For the Pesto-Mayonnaise Dressing:
- ¼ cup mayonnaise
- 1 clove garlic grated
- 1 teaspoon pesto
- 1 teaspoon chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Prepare the conchiglie according to package directions. Drain and set aside to cool slightly.1 cup cooked Conchiglie
- Prep the Vegetables: In a large bowl, combine the cooked pasta, chopped capsicum, cubed pineapple, and cubed muskmelon.1 cup cooked Conchiglie, ½ cup chopped colored capsicum, ¼ cup cubed fresh pineapple, ¼ cup cubed muskmelon
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, grated garlic, pesto, chopped parsley, salt, and pepper.¼ cup mayonnaise, 1 clove garlic, 1 teaspoon pesto, 1 teaspoon chopped fresh parsley, Salt and freshly ground black pepper to taste
- Assemble and Serve: Just before serving, toss the dressing with the pasta and vegetable mixture. Serve immediately and enjoy!
Notes
Tips:
- Feel free to use other types of pasta like penne or fusilli.
- Don't have fresh pesto? You can use store-bought pesto for the dressing.
- Add a protein boost by including grilled chicken or shrimp with the salad.
- For a vegetarian option, substitute crumbled feta cheese for the pesto in the dressing.