Cook the pasta to al dente, according to package directions. Rinse and allow to cool as you prepare your vegetables.
Combine the chopped vegetables, pineapple, and pasta in a large serving bowl.
Pour olive oil over the pasta, vegetables, and pineapple and stir to coat. Season to taste with salt, pepper, and chopped fresh basil.
Notes
The flavor gets even better after keeping the salad in the fridge overnight.
You can use a mixture of regular and whole-grain pasta for some added fiber and protein.
If you're wondering what fun add-ins you could incorporate to this already overflowing salad, try including sunflower seeds, feta cheese, bacon, or sun-dried tomatoes.
While we give you a list of suggested vegetables in this recipe, almost any of these vegetables can be swapped out for other alternatives in their color family.
We used rotini noodles, but penne, macaroni elbows, or Farfalle are all good substitutes!
I always use my herb scissors to make quick work of chopped fresh herbs.