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Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The Pina Colada Pasta Salad also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

Piña Colada Pasta Salad

Enjoy the tropical, tangy flavor of a piña colada through this pasta salad with a fruity Hawaiian dressing, crunchy vegetables, and fresh pineapple chunks! The pasta also features delicious, fresh vegetables like cabbage, peppers, onions, and edamame that makes for a crunchy, protein-packed dish.

Course Lunch, Salad
Cuisine American
Keyword pineapple
Custom Category Pasta, Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 249 kcal
Author Nidhi Bothra

Ingredients

Dressing:

  • 1/2 cup pineapple juice , canned
  • 1/3 cup coconut milk
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp red chili flakes
  • 1 tsp honey
  • 2 tsp soy sauce
  • salt  to taste

Pasta:

  • 5 cups cavatappi , cooked
  • 1/2 cup purple cabbage , shredded
  • 1/2 cup green cabbage , shredded
  • 1 cup pineapple , diced (canned or fresh)
  • 1/4 cup red bell pepper , julienned
  • 1/3 cup onions , julienned
  • 1/3 cup edamame
  • 3/4 tbsp green chilies , chopped
  • 1/4 cup matchstick carrots
  • 1/4 cup cilantro , chopped
  • salt  to taste
  • black pepper  to taste

Garnish:

  • pickled red peppers
  • pumpkin seeds
  • microgreens

Instructions

  1. Blend all of the dressing ingredients using a food processor or blender. Pour the dressing aside into a small bowl and keep in the fridge, so the flavors infuse.

  2. Mix all of the vegetables, seasonings, and pasta in a large bowl.

  3. Add in the dressing and pineapples. Mix it together and garnish with some pickled peppers, microgreens and pumpkin seeds. Enjoy!

Recipe Notes

  • The pasta is best made a few hours in advance as the flavors need time to infuse and blend with each other.
  • Add a protein of your choice (tofu, chickpeas) to make it a complete meal.
  • For making pickled red peppers, take 4-5 red jalapenos (chopped in rounds); boil 1/4 cup vinegar, 1/4 cup water, 1 tsp sugar and some salt and pour it over the peppers. Cool the pickles before refrigerating.
Nutrition Facts
Piña Colada Pasta Salad
Amount Per Serving
Calories 249 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Sodium 110mg5%
Potassium 334mg10%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 13g14%
Protein 10g20%
Vitamin A 1200IU24%
Vitamin C 48mg58%
Calcium 47mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.