Mediterranean Pineapple Pasta Salad
Bright, vibrant, and bursting with flavor, this Mediterranean Pineapple Pasta Salad is the perfect fusion of tropical sweetness and savory Mediterranean charm. Tender penne pasta is tossed with juicy chunks of fresh pineapple, crisp cucumber, tangy kalamata olives, and sweet cherry tomatoes, creating a refreshing medley of textures. Crumbled feta cheese adds creamy, salty richness, while a zesty dressing of extra-virgin olive oil, lemon juice, and oregano ties all the elements together with a citrusy flair. Finished with a sprinkle of fresh parsley, this chilled pasta salad is an ideal side dish for summer barbecues, Mediterranean-inspired dinners, or even a quick and satisfying lunch. Healthy, colorful, and easy to prepare, this crowd-pleaser is sure to become a new favorite!
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Recipe Information
Ingredients
- 250 grams penne pasta
- 1 small fresh pineapple
- 1 medium cucumber
- 200 grams cherry tomatoes
- 100 grams kalamata olives (pitted)
- 100 grams feta cheese
- 1 small red onion
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Bring a large pot of salted water to boil. Cook the penne pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down. Set aside.
While the pasta cooks, peel and core the pineapple. Cut it into small chunks and place them in a large mixing bowl.
Dice the cucumber into bite-sized pieces and halve the cherry tomatoes. Add them to the bowl with the pineapple.
Slice the red onion thinly and add it to the mixing bowl along with the kalamata olives.
Crumble the feta cheese into small chunks and gently mix it into the bowl.
In a small jar or bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, salt, and black pepper until the dressing is well-combined.
Add the cooked and cooled pasta to the bowl with the other ingredients. Pour the dressing over the salad and toss everything gently until evenly coated.
Sprinkle the chopped fresh parsley over the top and give one final toss.
Refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 30.7 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 696 mg | 54% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
