Smoky pineapple, mozzarella, arugula, and spicy lime dressing for a refreshing, crowd-pleasing summer salad.
# What You'll Need:
→ Pasta
01 - 250 g (9 oz) fusilli or penne pasta
→ Grilled Pineapple
02 - 1 medium ripe pineapple, peeled, cored, and cut into 2 cm (¾-inch) chunks
→ Vegetables & Greens
03 - 1 cup roasted red peppers, sliced (from jar or homemade)
04 - 2 cups (50 g) arugula or mixed baby greens
→ Cheese
05 - 150 g (5 oz) fresh mozzarella, cut into small cubes (or halloumi, grilled and cubed)
→ Jalapeño-Lime Dressing
06 - 1 large jalapeño, seeded and finely chopped
07 - 4 tbsp extra-virgin olive oil
08 - 2 tbsp fresh lime juice (about 1 lime)
09 - 1 tbsp honey
10 - 1 small garlic clove, minced
11 - ½ tsp salt
12 - Freshly ground black pepper, to taste
→ Optional Garnishes
13 - Fresh cilantro or mint leaves, chopped
14 - Lime wedges
# Steps to Follow:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, rinse under cold water, and set aside.
02 - Preheat a grill or grill pan over medium-high heat. Grill pineapple chunks for 2–3 minutes per side, until caramelized and lightly charred. Remove from grill and let cool.
03 - If using halloumi, grill the cubes for 1–2 minutes per side until golden; if using mozzarella, keep it fresh.
04 - In a small bowl, whisk together olive oil, lime juice, honey, minced jalapeño, garlic, salt, and pepper until well combined.
05 - In a large mixing bowl, combine the cooked pasta, grilled pineapple, roasted red peppers, mozzarella (or halloumi), and arugula.
06 - Pour the jalapeño-lime dressing over the salad and toss gently to coat.
07 - Garnish with chopped cilantro or mint and lime wedges if desired. Serve immediately or chill for 30 minutes for intensified flavor.
