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Bring sunshine to your table with this Grilled Pineapple Pasta Salad with Jalapeño-Lime Dressing This recipe layers smoky caramelized pineapple with cool mozzarella peppery greens and a bright zesty dressing making every bite burst with summer flavors I love pulling this out for picnics and cookouts—there is always someone coming back for seconds
The first time I tossed pineapple onto the grill for this salad it disappeared so fast my family now insists it is on every summer menu The jalapeño-lime vinaigrette was a last-minute experiment and I end up craving it all season
Ingredients
- Fusilli or penne pasta: the shape traps dressing and veggies for more flavor Try to choose bronze-cut pasta for good sauce cling
- Ripe pineapple: grilling brings out natural sugars and a hint of smoky char Look for a gold-colored body and sweet aroma at the stem
- Roasted red peppers: jarred or homemade for color and subtle sweetness Go for brands without extra sugar
- Arugula or mixed baby greens: the peppery bite makes the salad pop Freshness is key so check for unwilted leaves
- Fresh mozzarella or halloumi: for creamy richness Choose mozzarella packed in brine; for halloumi grill until golden
- Jalapeño: for a zippy kick Mild or spicy adjust as you like and remove seeds for less heat
- Extra-virgin olive oil: the base of the dressing go for cold-pressed for brightest flavor
- Fresh lime juice: wakes up all the other flavors Use freshly squeezed for best results
- Honey: balances the heat and tang Local or raw honey tastes most vibrant
- Garlic: a small clove for depth and aroma Look for tight unblemished bulbs
- Salt and black pepper: essentials for the dressing to round out the flavor
- Fresh cilantro or mint and lime wedges: optional for garnish and extra freshness
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil Add pasta and cook until just al dente about 9 to 11 minutes Taste for doneness Drain and rinse under cold water to keep pasta springy not sticky Set aside
- Grill the Pineapple:
- Heat a grill pan or outdoor grill over medium-high Arrange pineapple chunks in a single layer Grill each side about 2 to 3 minutes until deep golden caramel marks form Remove and let cool to prevent wilting the greens later
- Prepare the Cheese:
- If using halloumi slice into cubes and grill about 1 minute each side for golden edges If using mozzarella cube it straight from the package and keep cold until mixing
- Make the Jalapeño-Lime Dressing:
- In a small bowl combine olive oil freshly squeezed lime juice honey finely chopped jalapeño minced garlic salt and a few grinds of black pepper Whisk until emulsified The dressing should taste bright tangy and slightly hot
- Assemble the Salad:
- In a large bowl combine cooled pasta grilled pineapple roasted red peppers cubed cheese and arugula or greens Pour the dressing over and gently toss Use a big spoon or tongs to combine without crushing the greens
- Finish and Serve:
- Sprinkle with chopped cilantro or mint if you like Serve with lime wedges for a final squeeze Enjoy right away or cover and chill for at least thirty minutes to let the flavors mingle
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One summer I made a double batch of this salad for a lakeside gathering and my favorite ingredient by far was the hot-off-the-grill pineapple It had that smoky burnt sugar perfume that can turn a side dish into the main event and it reminded my family of our Hawaii vacation where grill smoke flavored everything
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days If making ahead keep the greens and dressing separate until ready to toss and serve This helps preserve the fluffy crisp texture of the arugula
Ingredient Substitutions
If you cannot find arugula try baby spinach or even finely shredded kale For a milder salad yellow bell peppers can stand in for roasted red peppers Vegan mozzarella or cubes of marinated tofu work beautifully for dairy free diets And gluten free pasta holds up well in this recipe
Serving Suggestions
Serve alongside grilled proteins like shrimp or chicken for a heartier meal It pairs beautifully with picnic favorites like watermelon salad or crisp coleslaw A chilled glass of rosé or cold lager really makes the tropical flavors sing
Cultural Inspiration Behind the Dish
This salad is inspired by global potluck favorites with a nod to both Italian pasta salad traditions and the tropical flavors of Latin America Grilled pineapple is a classic street food across the Americas and I loved blending that with a zippy jalapeño vinaigrette and fresh summer greens
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Common Questions
- → Can I use canned pineapple instead of fresh?
Fresh pineapple gives the best flavor and caramelization when grilled, but canned chunks (well drained) work in a pinch. Grill until lightly charred for extra smokiness.
- → What pasta shapes work best here?
Fusilli and penne are ideal as they capture dressing and small toppings. Rotini, farfalle, or shells are great alternatives for texture and bite.
- → Is this salad suitable for meal prep?
Yes! Prep all components ahead, then combine with dressing just before serving for best texture and flavor. Store chilled up to 2 days.
- → How do I make this vegan or gluten-free?
Use vegan mozzarella or omit cheese for a dairy-free version; swap in gluten-free pasta to suit dietary needs. All other ingredients are naturally vegan.
- → Can the dressing be adjusted for less heat?
To reduce spice, use half a jalapeño or remove the seeds and membrane before chopping. Add extra honey or more olive oil for extra balance.