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Pineapple Salsa Pasta Salad in a white bowl on a white table

Pineapple Salsa Pasta Salad

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: about 8 servings
  • Category: Side Dish
  • Method: Stove
  • Cuisine: American


This sweet and savory Pineapple Salsa Pasta Salad is light, summery and delicious! It’s full of my favorite pineapple salsa flavors – pineapple, lime juice, cilantro, red pepper, red onion and jalapeños.


  • 12 oz dry bowtie pasta
  • 2 1/2 cups diced fresh pineapple, reserve the juice
  • 3/4 cup diced red pepper
  • 3/4 cup chopped red onion (about ½ small onion)
  • 1/2 cup chopped fresh cilantro
  • 2 jalapeños, seeds and ribs removed, finely chopped


  • 1/2 cup plain Greek yogurt
  • 1/4 cup reserved pineapple juice
  • 1/4 cup sour cream
  • 3 tbsp lime juice (about 1 ½ limes)
  • 1 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 clove garlic, minced (about 1/2 teaspoon)


  1. Cook the pasta according to package instructions. Drain and allow to cool.
  2. Cut fresh pineapple into bite-sized pieces and reserve some of the juices for the dressing. Chop the red pepper, red onion, and cilantro into bite-sized pieces. Finely chop the jalapeños after removing the seeds and inner membranes.
  3. Add the pasta to a large bowl and add the pineapple, red pepper, red onion, cilantro and jalapeños. Toss everything together and set aside.
  4. Mince the garlic clove for the dressing.
  5. In a separate measuring cup, combine the dressing ingredients and whisk until well combined.
  6. Pour the dressing over the pasta and toss to combine.
  7. Serve or cover and store in the fridge for up to 4-5 days.


  • Serving Size:
  • Calories: 267
  • Sugar: 11.4 g
  • Sodium: 586.3 mg
  • Fat: 4.4 g
  • Carbohydrates: 50.3 g
  • Protein: 9.5 g
  • Cholesterol: 4.8 mg