Tropical Macaroni Salad with Pineapple and Lime

Name: Tropical Macaroni Salad with Pineapple and Lime
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 8 oz elbow macaroni; 1 cup diced fresh pineapple; 1/2 cup diced red bell pepper; 1/4 cup finely chopped red onion; 1/4 cup sliced green onions; 1/2 cup diced cucumber; 1/2 cup mayonnaise; 1/4 cup sour cream; 2 tbsp lime juice; 1 tbsp honey; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1/4 cup chopped fresh cilantro

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 6

★★★★★

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If you're craving a taste of the tropics, this Tropical Macaroni Salad with Pineapple and Lime is your ticket to paradise. It's a refreshing twist on the classic macaroni salad, perfect for summer picnics or brightening up a winter day with some sunshine on a plate.

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Ingredients for Tropical Macaroni Salad with Pineapple and Lime

Elbow macaroni forms the hearty base, soaking up all the delicious dressing. Fresh pineapple adds a juicy, sweet burst that pairs beautifully with the tangy dressing. Red bell pepper contributes a crisp texture and vibrant color. Red onion offers a mild bite, while green onions add a fresh note. Cucumber keeps the salad refreshing and light. For the dressing, mayonnaise and sour cream create a creamy base, while lime juice and honey balance tanginess and sweetness. Salt and black pepper season the dish, and fresh cilantro adds a final aromatic flourish.

Tips & Tricks

Make sure to rinse the pasta under cold water to prevent it from sticking and to cool it down quickly.
For the best flavor, use fresh pineapple instead of canned. It makes a world of difference.
Chill the salad for at least an hour to let the flavors meld together properly.

Serving Suggestions

This tropical macaroni salad is versatile enough to be served alongside grilled chicken or fish for a complete meal. It also pairs beautifully with a cold glass of iced tea or a tropical fruit punch, enhancing the beachy vibes.

Frequently Asked Questions

Can I make this salad ahead of time?: Absolutely! It's actually better when made a few hours in advance, allowing the flavors to come together.
What can I use instead of cilantro?: If you're not a fan of cilantro, fresh parsley or basil can be a great substitute.
Is there a substitute for sour cream?: You can use plain Greek yogurt for a lighter option with similar tanginess.

Tropical Macaroni Salad with Pineapple and Lime Recipe Walkthrough

Start by cooking your elbow macaroni according to the package instructions. Once it's tender, drain it and rinse it under cold water. This rinsing step is crucial as it stops the cooking process and cools the pasta down, so it's ready to be dressed.

While the pasta is cooling, grab a large bowl and combine your diced pineapple, red bell pepper, red onion, green onions, and cucumber. These will be the crunchy, colorful components of your salad.

Next, in a smaller bowl, whisk together the mayonnaise, sour cream, lime juice, honey, salt, and pepper. This is your creamy, tangy dressing that brings everything together. Make sure it's well combined.

Add the cooled macaroni to the bowl with the vegetables. Pour the dressing over the top and gently toss everything together until well combined. You want each piece of pasta to be coated in that delicious dressing.

Just before serving, fold in the chopped cilantro. This keeps its flavor fresh and vibrant. Then, let the salad chill in the refrigerator for at least an hour. This resting time allows the flavors to mingle beautifully.

Why You'll Love This Recipe

Combines sweet, tangy, and creamy flavors for a refreshing twist.
Perfect for outdoor gatherings or potlucks — it's a crowd-pleaser.
Quick and easy to make, but impressive enough to steal the spotlight.
Versatile — can be a side dish or a light main course.

Ingredients

8 oz elbow macaroni

1 cup diced fresh pineapple

1/2 cup diced red bell pepper

1/4 cup finely chopped red onion

1/4 cup sliced green onions

1/2 cup diced cucumber

1/2 cup mayonnaise

1/4 cup sour cream

2 tbsp lime juice

1 tbsp honey

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 cup chopped fresh cilantro

Step-by-step Instructions

1. Cook macaroni according to package instructions. Drain and rinse under cold water to cool.

2. In a large bowl, combine the diced pineapple, red bell pepper, red onion, green onions, and cucumber.

3. In a separate small bowl, whisk together mayonnaise, sour cream, lime juice, honey, salt, and pepper.

4. Add the cooked macaroni to the large bowl with the diced vegetables.

5. Pour the dressing over the macaroni and vegetables, and toss gently to combine.