The weather is getting really hot here in Florida; it’s not quite summer yet, but we’re already in the 80s. When the weather is warm, I love to come up with new and exciting meal solutions that are cool and refreshing. One of my favorite summer dishes is pasta salad, especially because there are so many ways to make it and so many ingredients you can mix in, and you always get something different. I could have pasta salad every day during the summer.
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For this pasta, I wanted to do something different, so I got inspired by some of my favorite summer flavors: avocado, pineapple, and cilantro, and combined all of this with Barilla® Penne pasta for a recipe that is sweet, tangy, fresh, and perfect for spring picnics and summer BBQ parties.
Springtime is our favorite time of the year because we get to spend so much time outdoors as a family making memories and sharing meals. I believe there is no better way to celebrate mothers than by doing so around food we prepare and eat together as a family, and that is why I love that Barilla® is celebrating mothers in this way as well.
If you do not want to make this spicy, just leave out the jalapeños. I actually made two batches of this pasta salad and added the jalapeño peppers to one batch for the adults. My kids really loved this pasta salad, as the pineapple and orange juice give it a sweet, irresistible tang.
The best part is that for this pasta salad you are not using mayo or sour cream, so this pasta salad has fewer calories, but it also feels lighter and doesn’t weigh you down now that it’s getting hot.
Spicy Pineapple and Avocado Pasta Salad
A cool penne salad with pineapple, avocado, cherry tomatoes, cilantro and jalapeño in a lime and orange dressing.
Ingredients
- 2 cups dry Barilla® Penne pasta
- 1 cup pineapple, cut into ¼-inch dice
- 1 cup grape tomatoes, cut in half
- 2 Hass avocados, cut into ¼-inch cubes
- ¼ cup chopped fresh cilantro
- 1½ teaspoons minced fresh jalapeño, including seeds
- 3 tablespoons fresh lime juice
- 3 tablespoons fresh orange juice
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Cook the penne according to the package directions and drain.
- Toss the pasta with 1 tablespoon of the olive oil. Let it cool, refrigerating it covered for 15 to 20 minutes if you like.
- In a large bowl, combine the pineapple, tomatoes, avocados, ¼ cup cilantro, jalapeño, lime juice, orange juice, vinegar, the remaining 1 tablespoon of olive oil, salt, and pepper. Mix carefully.
- Add the cooled pasta to the bowl and toss.
- Sprinkle with the remaining chopped cilantro.
Notes
Leave out the jalapeño for a non-spicy version. To make two batches, add the jalapeño to only one.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 356Total Fat: 19gSaturated Fat: 3gUnsaturated Fat: 16gSodium: 165mgCarbohydrates: 43gFiber: 8gSugar: 10gProtein: 7g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
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I love pasta. This recipe is a keeper. It looks very refreshing.
This salad was so good.The touch of pineapple mixed with the pasta made the flavors pop!