Tangy Pasta Salad

Tangy Pasta Salad

Beat the summer heat with our cool and fresh High-Protein Summer Salad featuring tender roast beef, sweet corn, and Roma tomatoes, tossed in a tangy cacao vinegar dressing. Perfect for a refreshing lunch or light dinner on hot days.

Tangy Pasta Salad 
(*with beef, vegetarian and pescatarian options)


  • 1/2 tsp Hawaiian garlic salt
  • 1/2 lb thinly sliced eye of round beef, cut into 1-inch pieces (Boar's Head roast beef can be a delicious replacement, sliced slightly thicker than a sandwich slice, most grocery stores specify the thick slice as a 'number 4 or 5' thickness)
  • 4 Roma tomatoes, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 lb (about 1 box) pasta - see our local favorites below! 
  • 1 cup fresh corn cut from the cob (or 1 cup canned corn, drained)
  • 1/4 cup Hawaiian Vinegar & Spice Company Banana Vinegar
  • 1/4 cup Hawaiian Vinegar & Spice Company Garden Herb Shrub
  • 1 small sweet onion, thinly sliced
  • 1 lb butter lettuce, chopped
  • Salt and pepper, to taste
  • Optional: Freshly grated Parmesan or crumbled feta cheese for garnish

Vegetarian/Pescatarian Alternatives:

Replace beef in this recipe with one (or all) of the following. Cooking instructions for these items linked below. 

  • 2 cups garbanzo beans (chickpeas) or white beans simmered with chopped garlic and diced onions, cool before placing on salad.
  • 1 package hard tofu, Grilled pre-season tofu with garlic salt before grilling
  • Tender wild-caught salmon, cooked to medium in the oven with a sprinkle of lemon juice and cacao vinegar, sprinkled with garlic powder and salt. Let cool and flake over salad.

Local Pasta:

On Hawaii Island: We LOVE Kai'n Pasta made fresh in Hilo.
On Oahu: We LOVE Onda Pasta made fresh on Oahu and delivered to your door by Farm Link Hawaii.


  1. Cook the Pasta: 
    • Bring a large pot of salted water to a boil.
    • Add the bow tie pasta and cook according to the package instructions, usually 10-12 minutes, until al dente.
    • Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
  1. Prepare the Beef:
    • Cut the cooked eye of round beef roast or Boar’s Head roast beef into 1-inch pieces.
    • How to cook eye of round beef roast linked here.
  1. Assemble the Salad:
    • In a large mixing bowl, combine the cooked pasta, pre-cooked beef (or alternative proteins like garbanzo beans, tofu, or salmon), chopped Roma tomatoes, chopped parsley, fresh corn, and thinly sliced sweet onion.
    • Add the vanilla lilikoi salad dressing and toss to coat all the ingredients evenly.
  1. Prepare Butter Lettuce Base:
    • Arrange a bed of chopped butter lettuce on serving plates.
    • Season the lettuce with salt and pepper to taste.
  1. Serve the Salad:
    • Spoon the chilled pasta and beef salad over the prepared butter lettuce.
  1. Garnish (Optional):
    • Sprinkle freshly grated Parmesan or crumbled feta cheese over the salad before serving.
  1. Chill and Enjoy:
    • Serve chilled and enjoy this unique and flavorful salad!
    • Pair with a delicious Herb Garden Shrub Soda topped with fresh mint sprigs as a refreshing garnish.

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