Pineapple Shrub Pasta Salad Recipe

Growing up, pasta salad was reserved for fridge clean-out days. Mama Carmen (my mom) would pull out all the veggies that were about to turn and assemble a great pasta salad along with a protein. It wasn’t until college that I fully understood the beauty that pasta salad is: easy to prepare, minimal kitchen time, and the flavor gets better the longer it sits in the fridge. Those things checked all the boxes for me then and now.

A few weeks ago, I was out of champagne vinegar and didn’t realize it until I went to make my pasta salad dressing. I was already running late for my family dinner, so I used Pink House Pineapple Shrub as a substitution, and everyone raved. The shrub brought out the natural sweetness of the cucumber and bell pepper, while the pineapple enhanced the vibrancy of the lemon.

The Pineapple Rosemary Shrub would also be a great substitute in this recipe if you already have that on hand. The best thing about pasta salad is the versatility, so let your imagination run wild and soak up the flavors of the summer produce while you create your own version! Can’t wait to see what you create!

Pineapple Shrub Pasta Salad

1 lb small pasta, we used Ditalini

1 English cucumber, diced

1 red bell pepper, diced

½ red onion, diced

8 oz feta cheese, crumbled

Dressing:

½ tsp black pepper and salt

Zest and juice of one lemon

¼ cup extra virgin olive oil

¼ cup Pink House Pineapple Shrub

Cook the pasta according to the instructions (pro tip: salt the hell out of the water before you boil the pasta, it helps give flavor to the pasta)

While the pasta is cooking, cut your veggies and set aside

Place cooled and cooked pasta in your favorite bowl, add in all the vegetables and feta, and stir together until everything is evenly distributed.

To your pasta salad, add in the zest and juice of one lemon, salt, black pepper, extra virgin olive oil, and pineapple shrub, and mix it all together to ensure everything is coated in the dressing. You can also premix the dressing in a separate bowl and combine them together.

Let the pasta salad cool in the fridge for at least 30 minutes before serving.

Serve as a side dish or with your favorite protein.

by Hannah Davis

Hannah Davis is the culinary director for Pink House Alchemy, and you will always find your way to her for that mid-day snack. Her passion for food as a creative outlet started in 2004 when she read Southern’s Living Thanksgiving Issue for the first time and convinced her mom to let her cook every item out of that issue for Thanksgiving dinner. With roots in the South and Hawaii, she is constantly surrounded by strong food ties that connect culture, land, and people. Outside work, you will find her reading the latest cookbook, exploring National Parks with her husband, and hosting dinner groups.