Description
A refreshing and bold pasta salad with sweet pineapple, zesty lime, tangy ranch, and crispy turkey bacon. Perfect for summer barbecues or potlucks.
Ingredients
8 oz Fusilli Pasta
1 cup Pineapple Chunks
6 slices Smoked Turkey Bacon
1 medium Red Bell Pepper
1 cup Ranch Dressing
1/4 cup Cilantro
2 tbsp Lime Juice
1/2 tsp Salt
Instructions
Boil pasta in salted water until al dente
Drain and rinse pasta with cold water to cool
Pat dry with paper towels to maintain texture
Cook turkey bacon until crispy, then crumble
Dice bell pepper and set aside
Chop cilantro; mix gently with pineapple chunks
In a large bowl, add chilled pasta
Stir in ranch dressing and lime juice
Mix in pineapple, bell pepper, and bacon
Toss until evenly coated; adjust salt as needed
Notes
Chill pasta for at least 10 minutes after rinsing to prevent sogginess
Use fresh pineapple for peak sweetness; canned versions add extra juice which can dilute flavors if overused
Grill bell peppers for charred depth; remove skins before slicing
Use plant-based bacon for a vegan option
Substitute yellow bell pepper if preferred
Swap cilantro with parsley if desired
Opt for fat-free ranch dressing for a lighter version
- Prep Time: 20
- Cook Time: 15
- Category: Trending
- Method: Boiling & Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
