Summer Pasta Salad

Introduction

This vibrant pasta salad captures the essence of summer in every bite. You’ll love the surprising sweetness of pineapple paired with the fresh crunch of vegetables and aromatic basil. It’s the perfect make-ahead dish for picnics, potlucks, or a light, refreshing lunch.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Ingredients

• 1 lb pasta (cooked al dente and cooled*)
• 3/4 cup cherry tomatoes (chopped)
• 1 large orange sweet bell pepper (chopped)
• 1/4 cup crushed pineapple
• 3/4 cup cucumber (chopped)
• 1/4 cup red onion (chopped)
• Small handful basil (chopped)
• 3 Tablespoons olive oil (or to taste)
• Salt and pepper (to taste)

Instructions

1. Cook 1 lb of pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse briefly under cold water to stop the cooking, and allow it to cool completely.
2. While the pasta cools, prepare the vegetables and herbs: chop the cherry tomatoes, orange sweet bell pepper, cucumber, red onion, and basil.
3. In a large mixing bowl, combine the cooled pasta, chopped cherry tomatoes, chopped bell pepper, chopped cucumber, chopped red onion, and chopped basil.
4. Gently fold in the 1/4 cup of crushed pineapple.
5. Drizzle 3 Tablespoons of olive oil over the salad. Toss everything until evenly coated.
6. Season generously with salt and pepper to taste. Toss once more and serve immediately, or chill before serving.

Variations

• Grill the Vegetables: For a smoky flavor, grill the bell pepper and cherry tomatoes before chopping and adding to the salad.
• Creamy Twist: Transform the dressing by whisking the olive oil with a tablespoon of mayonnaise or Greek yogurt for a creamier texture.
• Different Pasta Shapes: Use fun shapes like fusilli, farfalle, or shells to catch more of the dressing and ingredients in every forkful.
• Herb Swap: Try using chopped fresh mint or parsley instead of basil for a different aromatic profile.

Tips for Success

• To prevent a soggy salad, ensure your cooked pasta is completely cooled before mixing with the other ingredients.
• For the best flavor, let the finished salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
• If your red onion is too pungent, you can soak the chopped pieces in cold water for 10 minutes to mellow their bite, then drain and pat dry.
• Taste and adjust the seasoning just before serving, as chilling can dull flavors.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not require reheating. If it seems dry after storage, a light drizzle of fresh olive oil can revive it.

FAQ

Can I use a different type of pasta?

Yes, any short pasta shape like rotini, penne, or farfalle will work well.

How far in advance can I make this salad?

You can assemble it up to a day in advance. For the freshest texture, add the fresh basil just before serving.

My salad tastes a bit bland. What can I do?

The most likely culprit is underseasoning. Add more salt and pepper incrementally until the flavors pop. A splash of lemon juice or vinegar can also add brightness, though it’s not in the original ingredient list.

Can I use fresh pineapple instead of crushed?

While the recipe specifically calls for crushed pineapple, finely chopped fresh pineapple could be used. Be aware that fresh pineapple contains enzymes that can break down proteins and may slightly alter the texture if stored for a long time.

Is this pasta salad gluten-free?

This recipe is not inherently gluten-free because of the regular pasta. To make it gluten-free, simply use your favorite gluten-free pasta variety.

What does “cooked al dente” mean?

It means the pasta is cooked until it is tender but still firm to the bite. This is crucial for pasta salad so the noodles don’t become mushy when mixed and chilled.