The last several days I’ve really felt fall in the air. Our temps are still in the upper 80’s and 90’s but there was something… It just “fallish” to me. I even got the email that our community pool was closing next Monday. I’m so not ready for summer to be over so I’m packing as much summer in as I can before the leaves start changing. This tropical pasta salad is just one way for me to keep summer around a bit longer.
Tomorrow is Setpember 1st. Wow… where did the time go? I have my final canning class tomorrow called “Summer in a Jar” focusing on tomatoes. I don’t want my summer in a jar yet! If you’re like me, then you should run to the store and make this side salad. It will keep summer front and center. Fall can wait… at least a little bit.
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Tropical Bowtie Pasta Salad
Print recipe
Ingredients
- 12oz bowtie pasta (cooked to package directions)
- 1 cup diced fresh pineapple
- 3/4 cups coconut
- 12 sunburst yellow tomatoes (cut in half)
- 1 cup chopped fresh spinach
- salt & pepper to taste
- 10oz Rothchild Farm Pineapple Coconut Mango Tequila Sauce
Directions
| Step 1 | |
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Mix the first 6 ingredients in a resealable bowl. Pour sauce on top and blend well. Chill for at least two hours. Garnish with additional coconut before serving.  | |
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Perfect salad to end the summer season with. I took this to a housewarming party and it was gobbled up in record time. Who doesn’t love a light refreshing tropical pasta salad?
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