Ham & Pineapple Salad

Ingredients

• 500 ggluten-free pasta spirals
• 225 g (1½ cups)chopped ham
• 250 g (1½ cups)chopped pineapple
• 80 g (½ cup)chopped sun-dried tomatoes
• 40 g (¼ cup)finely chopped pickles
• 1red onion, finely diced
• 1 heaped tspFlaky Man Grind seasoning
• 120 ml (½ cup)aioli
• to tastefresh basil
• 30 ml pickle juice or 15 ml lemon juice (2 tbsp or 1 tbsp)pickle juice or lemon juice

Instructions

1. 1

   Cook the pasta

   Cook the gluten-free pasta in a large pan of salted boiling water. When it is cooked, rinse it under cold water to stop it cooking further, then drain it well.

2. 2

   Combine the ingredients

   Put the pasta in a large bowl with the ham, pineapple, sun-dried tomatoes, pickles and onion.

3. 3

   Dress the salad

   Season with the Man Grind and add the aioli and pickle juice. Toss until everything is coated and combined.

4. 4

   Add the basil

   Stir through a small handful of chopped fresh basil.

What is ham and pineapple salad?

This is a pasta salad in the relaxed, bring-a-bowl tradition of summer potlucks, rather than a dish tied to one particular regional origin. Its appeal is the contrast between savoury ham, sweet pineapple and sharp pickles and sun-dried tomatoes.

The aioli brings the ingredients together in a creamy dressing, while fresh basil adds a fragrant finish. Gluten-free spirals give the dressing plenty of curves to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 810 calories, 24g protein, 111g carbs, 31g fat.

The pasta and pineapple provide most of the carbohydrates, while aioli is the main source of fat and ham supplies much of the protein. Pair a serving with leafy salad or other vegetables for a more varied plate.

Choosing the ingredients

Pasta: Use gluten-free spirals and check the packet for cooking time, as different shapes and brands can vary. A firm spiral is easier to toss without breaking.

Pineapple: Fresh chopped pineapple gives the salad its juicy, bright sweetness. Drain away any excess juice so the dressing does not become watery.

Sun-dried tomatoes and pickles: Both contribute acidity and a concentrated savoury tang. Chop them finely enough that their flavour is spread through each serving.

Getting the pasta right

Salted water: Cook the spirals in a large pot of well-salted boiling water, following the packet timing as a guide. Begin checking near the lower end of that time so the pasta stays firm.

Cooling: Rinse the cooked pasta under cold water as directed, then drain it thoroughly. Excess water can dilute the aioli and leave the salad loose.

Balancing the dressing

Aioli: Toss it through the pasta and other ingredients until everything is lightly coated. Add it evenly rather than leaving a thick layer at the bottom of the bowl.

Acidity: Pickle juice gives the dressing a briny edge; lemon juice is the listed alternative. Taste after tossing and adjust only if needed, since the pickles and tomatoes are already tangy.

Texture and doneness

The pasta should be tender but still hold its shape, and the salad should look coated rather than wet. If the spirals are soft or waterlogged, they may break when tossed.

Keep the pineapple and ham in bite-sized pieces so they are easy to pick up with the pasta. Finely diced onion and pickles distribute their sharper flavours more evenly.

Making it ahead

This salad can be assembled ahead and kept chilled until serving. For the freshest basil flavour, add the chopped leaves shortly before it goes to the table.

If the salad has been chilled for a while, toss it again before serving so the dressing is redistributed. Keep it cold while transporting it to a potluck.

What to serve with it

Serve it as a substantial side alongside grilled vegetables, a green salad or other picnic dishes. The ham and pasta also make it filling enough for a light lunch.

Because the salad is creamy and tangy, simple accompaniments work well. Fresh greens or sliced vegetables add a crisp contrast.

Recipe notes & tips

• Check the gluten-free pasta early, as cooking times vary between brands.
• Drain the cooled pasta thoroughly before mixing it with the dressing.
• Cut the ham, pineapple and pickles into similar, bite-sized pieces.
• Add the basil shortly before serving to keep its flavour fresh.
• Keep the salad chilled until it is ready to serve.

Variations

• Use lemon juice: Choose it instead of pickle juice for a cleaner citrus tang.
• Add crunch: Mix in finely chopped celery just before serving.
• Change the herbs: Use chopped parsley in place of basil for a milder finish.
• Make it vegetarian: Replace the ham with drained chickpeas.
• Add greens: Fold through a handful of baby spinach immediately before serving.

Common mistakes to avoid

• Overcooking the pasta: It can break during mixing; check it early and drain while it still holds its shape.
• Leaving pasta wet: Extra water thins the dressing; drain the spirals thoroughly after rinsing.
• Using too much pineapple juice: It can make the salad watery; drain the chopped fruit before adding it.
• Adding all the dressing in one spot: It may coat unevenly; toss the aioli and juice through the whole bowl.
• Adding basil too early: It can lose its fresh aroma; stir it in shortly before serving.

How to store

Store leftovers in an airtight container in the fridge and eat within 2 days. Serve chilled, or let it stand briefly out of the fridge before serving; do not leave it at room temperature for an extended period.

Frequently asked questions