This Hawaiian pasta salad is a refreshing and vibrant dish perfect for summer gatherings or potlucks. Combining pasta with colorful vegetables, pineapple, and a tangy dressing, it embodies the flavors of the tropics.
This recipe is simple to prepare and can be customized with your favorite ingredients. It’s a great option for those looking for Hawaiian pasta salad recipes that are both delicious and easy to make.
Colorful Ingredients for a Tropical Delight
The vibrant Hawaiian pasta salad is a feast for the eyes and the palate.
With its combination of diced bell peppers, sweet pineapple, and rotini pasta, this dish brings a splash of color to any table.
Each ingredient plays a vital role in creating a refreshing and satisfying salad that captures the essence of summer.
Bell peppers in shades of red, yellow, and green not only add crunch but also a variety of flavors.
The sweetness of pineapple complements the savory notes of the pasta, making each bite a delightful experience.
Optional black olives can introduce a briny contrast, enhancing the overall taste profile.
Preparing the Perfect Dressing
The creamy dressing is what ties this salad together.
A blend of mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper creates a smooth and tangy coating that elevates the dish.
Whisking these ingredients together ensures a consistent texture that clings beautifully to the pasta and vegetables.
Allowing the dressing to meld with the salad during refrigeration enhances the flavors, making each serving even more enjoyable.
This simple yet effective dressing is a key component of many Hawaiian pasta salad recipes.
Quick and Easy Assembly
One of the best aspects of this tropical salad is its ease of preparation.
In just 30 minutes, you can have a delicious dish ready to serve.
Start by cooking the rotini pasta until al dente, then cool it under cold water to stop the cooking process.
Once the pasta is ready, combine it with the colorful vegetables and pineapple in a large mixing bowl.
Drizzle the creamy dressing over the top and toss everything together until well coated.
This step is crucial for ensuring that every bite is packed with flavor.
Chilling for Flavor Enhancement
After mixing, covering the salad and refrigerating it for at least 30 minutes is essential.
This chilling period allows the ingredients to blend and the flavors to develop fully.
The result is a refreshing salad that tastes even better after sitting for a while.
Serving this salad cold makes it an ideal choice for summer picnics or potlucks, where a cool dish is always appreciated.
The vibrant colors and enticing aroma will surely attract attention.
Garnishing for Presentation
A sprinkle of fresh parsley adds a touch of elegance to the Hawaiian pasta salad.
This simple garnish not only enhances the visual appeal but also introduces a hint of freshness that complements the other ingredients.
When serving, a gentle toss ensures that the salad looks inviting and appetizing.
Whether you’re hosting a summer gathering or simply enjoying a meal outdoors, this tropical salad is sure to impress.
Its combination of flavors and textures makes it a standout dish that embodies the spirit of the season.
Nutrition and Serving Suggestions
This Hawaiian pasta salad serves six, making it perfect for sharing.
With approximately 250 calories per serving, it’s a light yet satisfying option.
The balance of carbohydrates, fats, and protein makes it a well-rounded dish that can be enjoyed as a side or a main course.
Pair this salad with grilled meats or seafood for a complete meal.
It also works wonderfully alongside other summer favorites, making it a versatile addition to any menu.
Easy Tropical Hawaiian Pasta Salad Recipe
This pasta salad features cooked pasta tossed with diced bell peppers, red onions, sweet pineapple, and a creamy dressing. The dish takes about 30 minutes to prepare and serves 6 people.
Ingredients
- 12 ounces rotini or fusilli pasta
- 1 cup diced bell peppers (red, yellow, or green)
- 1/2 cup red onion, finely chopped
- 1 cup diced pineapple (fresh or canned)
- 1/2 cup sliced black olives (optional)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine Ingredients: In a large mixing bowl, combine the cooled pasta, bell peppers, red onion, pineapple, and black olives if using. Pour the dressing over the salad and toss to coat evenly.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Before serving, give the salad a gentle toss and garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6 servings
- Calories: 250kcal
- Fat: 12g
- Protein: 4g
- Carbohydrates: 32g