Pineapple and Butternut Macaroni Salad combine tropical fruit with pasta and butternut squash, which are cooked together in one easy step.

Pineapple and Butternut Macaroni Salad

By Sue Lau | Palatable Pastime

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Pineapple and Butternut Macaroni Salad is my recipe of the day with the blogging group Sunday Funday. We group together on Sundays to share recipes on a common topic. This week we are sharing pasta and noodle salads. Glad you could join us!

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The thing I like about this particular noodle salad is that the squash and macaroni cook together in one pot for the exact same amount of time. Fabulous, right? It’s like they are meant to go together.

And the squash tastes wonderful in macaroni salad, especially with the pineapple, which I love.

You can use drained canned pineapple in this if you need to. But I always seem to have extra fresh pineapple when I buy them. And the flavor of fresh is far superior.

Sunday Funday

Pasta Salad or Noodle Salad

Sneha’s Recipe: Vegan Italian Pasta Salad With Basil Dressing
Amy’s Cooking Adventures: Caprese Pasta Salad
A Day in the Life on the Farm: Couscous Salad
Palatable Pastime: Pineapple and Butternut Macaroni Salad
Karen’s Kitchen Stories: Chinese Egg Noodle Salad with Pork
Mayuri’s Jikoni: Tropical Pasta Salad
Cook with Renu: Vegetable Orzo Pasta Salad

Pineapple and Butternut Macaroni Salad

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Pineapple and Butternut Macaroni Salad

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Pineapple and Butternut Macaroni Salad

Sue Lau

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5 from 7 votes

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Prep Time 14 minutes mins

Cook Time 11 minutes mins

Course Salad

Cuisine American

Servings 8

Calories 273 kcal

Ingredients

  

1x2x3x

Salad:

• 1-1/2 cups fresh diced pineapple
• 15 ounces fresh butternut squash cubes
• 2 cups uncooked elbow macaroni
• 3 scallions chopped

Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons pineapple juice
• 2 tablespoons white balsamic vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

 

• Whisk together the dressing in a mixing bowl and toss with pineapple and scallions.
• Cook macaroni and butternut squash cubes together in boiling salted water for 11 minutes then drain.
• Add squash and noodles to the mixing bowl and stir.
• Chill an hour or so before serving.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 273kcalCarbohydrates: 38gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 6mgSodium: 386mgPotassium: 304mgFiber: 3gSugar: 7gVitamin A: 5712IUVitamin C: 17mgCalcium: 41mgIron: 1mg

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