Tropical Pasta Salad Food

TROPICAL MACARONI SALAD

Steps:

• 1. In a small bowl combine your sour cream, mayo, and Hawaiian marinade, mix until well blended.2. In a large bowl combine chopped veggies, pineapple, and macaroni, top with dressing and stir until well combine and all macaroni is coated with dressing.3. Cover and refrigerate until ready to serve.

TROPICAL CHICKEN-PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting the salt and adding beans to the boiling water the last 4 min.; drain. Rinse with cold water; drain again. Place in large serving bowl.
• Add chicken, pineapple, celery and nuts; mix lightly. Mix dressings until well blended. Add to salad; toss to coat.
• Refrigerate 1 hour. Stir gently before serving.

TROPICAL PASTA SALAD WITH CREAMY LIME DRESSING

Steps:

• Place a pot filled with water on the stove and bring it to a boil. Follow the directions on the box of Ronzoni® Homestyle™ Penne Pasta to achieve the perfect al dente pasta. When the pasta is cooked, strain it and set it aside to cool completely.
• While the pasta is boiling, prep the remainder of your ingredients. Open a can of black beans, then drain and rinse them. Canned beans are often my go-to for quick and easy meals. Slice the mango, pineapple, red onion, and jalapeño into bite-sized pieces.
• This creamy lime dressing is super easy to make with the help of a small food processor or blender. Simply add the mayonnaise, olive oil, garlic clove, fresh cilantro, and lime juice to the blender or food processor and pulse until you reach the desired consistency. Season with salt and pepper to your liking.
• Combine the room temperature penne, black beans, mango, pineapple, red onion, and jalapeño, pour the dressing over it, and toss together.

TRICOLORE PASTA SALAD

Steps:

• For the dressing: Whisk together the vinegar, oil and salt in a large bowl. Set aside.
• For the salad: Cook the pasta according to the package directions, about 9 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes.
• Add the pasta to the dressing and toss well to coat. Allow to cool to room temperature in the dressing, tossing occasionally. Add the arugula, basil, tomatoes, peppers, cheese and salt and toss well to combine and coat everything in the dressing. Serve immediately or refrigerate until ready to serve.

TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
• Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
• Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

TROPICAL VEGAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Mix cooked pasta, peas, lemon juice, vegan mayonnaise, coconut, pistachios, garlic, dill, and sea salt together in a large bowl until well combined.