Colorful Halloumi Pasta Salad: Fresh, Healthy, and Delicious!
This vibrant Halloumi Pasta Salad combines creamy halloumi with fresh vegetables for a delightful dish. Perfect for a quick lunch or a relaxed dinner, it’s a celebration of flavors and colors.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Ingredients
Scale
- 300 grams pasta of your choice
- 3 tablespoons pesto (genovese or rosso)
- 300 grams broccoli (cut into small florets)
- 200 grams halloumi (cubed)
- 1 tablespoon olive oil (for frying)
- 1 fennel (finely sliced)
- 2 tablespoons olives (sliced)
- 2 tablespoons roasted red peppers (sliced)
- 2 tablespoons roasted pine nuts
- 2 spring onions (sliced)
- Fresh basil for garnish
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt and the pasta. Cook the pasta al dente according to package instructions (about 8-10 minutes), stirring occasionally to prevent sticking.
- Meanwhile, prepare the broccoli. Add the florets 2-3 minutes before the pasta is done cooking to lightly blanch them. Once the pasta and broccoli are cooked, drain them in a colander and let them drain briefly.
- In a large pan, heat the olive oil over medium heat. Add the cubed halloumi and fry for about 4-5 minutes until golden brown, turning carefully for even browning.
- Once the halloumi is ready, add the sliced fennel, olives, roasted red peppers, roasted pine nuts, and spring onions to the pan. Sauté everything for another 2 minutes until the fennel is slightly softened and the flavors meld.
- Add the drained pasta and broccoli to the pan. Pour the pesto over and mix everything thoroughly. Let it heat for another 2-3 minutes to allow the flavors to combine well.
- Taste the salad and add salt and pepper if needed. Remove the pan from the heat, plate the salad, and garnish with fresh basil.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: Avoid frying the halloumi too long to prevent it from becoming rubbery. A good non-stick pan makes frying easier. You can adjust the vegetable-to-pasta ratio to your liking.