Colorful Halloumi Pasta Salad Recipe

Introduction

This colorful halloumi pasta salad is a vibrant and satisfying dish perfect for warm days or as a tasty side. Combining crispy fried halloumi, fresh vegetables, and a rich pesto dressing, it’s both flavorful and refreshing.

Ingredients

• 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 (sliced thinly)
• 2 tablespoons olives (sliced into rings)
• 2 tablespoons roasted red peppers (cut into strips)
• 2 tablespoons toasted pine nuts
• 2 spring onions (sliced into rings)
• Fresh basil for garnish

Instructions

1. Step 1: Cook the pasta according to the package instructions. Drain, rinse with cold water to cool, then drain again. Meanwhile, cook the broccoli in boiling water for about 5 minutes until tender, then drain and cool as well.
2. Step 2: Thinly slice the fennel using a mandolin or a sharp knife. Heat olive oil in a pan and fry the cubed halloumi until golden brown and crispy. Drain on kitchen paper to remove excess oil.
3. Step 3: Toast the pine nuts in a dry pan over medium heat, stirring frequently until lightly browned and aromatic. Remove from heat and set aside to cool.
4. Step 4: In a large bowl, combine the cooled pasta, broccoli, sliced fennel, olives, and roasted red pepper strips. Add the pesto and mix well. Season with salt and pepper to taste.
5. Step 5: To serve, top the salad with sliced spring onions, crispy fried halloumi, toasted pine nuts, and fresh basil leaves for garnish.

Tips & Variations

• Use whole wheat or gluten-free pasta for a different texture or dietary need.
• Add cherry tomatoes or cucumber for extra freshness and color.
• Replace pine nuts with toasted walnuts or almonds if preferred.
• For a vegan option, substitute halloumi with grilled tofu and use vegan pesto.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To enjoy, bring to room temperature or serve chilled. If needed, reheat the halloumi separately to maintain its crispiness before adding it back to the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare most of the ingredients ahead of time and combine them just before serving to keep the halloumi crispy and the salad fresh.

What type of pesto works best for this salad?

Either genovese (basil-based) or rosso (red pepper and tomato-based) pesto works well, depending on your flavor preference.

Colorful Halloumi Pasta Salad Recipe

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4.5 from 107 reviews

A vibrant and flavorful Colorful Halloumi Pasta Salad featuring perfectly cooked pasta and broccoli, crispy fried halloumi, fresh fennel, olives, roasted red peppers, toasted pine nuts, and a delicious pesto dressing. This refreshing salad combines a variety of textures and tastes, making it an ideal light lunch or side dish.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Pasta and Vegetables

• 300 grams pasta of your choice
• 300 grams broccoli (cut into small florets)
• 1 fennel (sliced thinly)
• 2 tablespoons olives (sliced into rings)
• 2 tablespoons roasted red peppers (cut into strips)
• 2 spring onions (sliced into rings)
• Fresh basil for garnish

Dressing and Toppings

• 3 tablespoons pesto (genovese or rosso)
• 200 grams halloumi (cubed)
• 1 tablespoon olive oil (for frying)
• 2 tablespoons toasted pine nuts

Instructions

1. Cook the Pasta and Broccoli: Begin by cooking the pasta according to the directions on the package. Once cooked, drain the pasta, rinse it with cold water to cool it, and drain again. While the pasta is cooking, briefly cook the broccoli for about 5 minutes until tender. Once cooked, drain and cool the broccoli as well.
2. Prepare the Fennel and Halloumi: Slice the fennel as thinly as possible; using a mandolin would be ideal, but a sharp knife will work too. Next, heat the olive oil in a pan and fry the halloumi cubes until they are golden brown and crispy. Once fried, drain the halloumi on kitchen paper to remove excess oil.
3. Toast the Pine Nuts: In a dry pan, gently toast the pine nuts until they are lightly browned and aromatic. Be sure to stir them frequently to prevent burning. Remove them from the pan and set aside to cool.
4. Combine Ingredients for the Salad: In a large bowl, combine the cooled pasta, broccoli florets, sliced fennel, olives, and roasted red pepper strips. Add 3-4 tablespoons of pesto and stir the ingredients together until well combined. Taste and season with salt and pepper if necessary.
5. Assemble and Serve the Pasta Salad: To serve the pasta salad, top it with sliced spring onions, the crispy fried halloumi, and toasted pine nuts. For an extra touch of freshness, sprinkle some basil leaves over the top.

Notes

• Use genovese pesto for a traditional basil flavor or rosso pesto for a richer, sun-dried tomato twist.
• If you prefer a vegetarian option without fried cheese, halloumi can be omitted or substituted with grilled tofu.
• To save time, prepare pesto and toast pine nuts ahead of time.
• Make sure to cool the pasta and broccoli properly before mixing to keep the salad fresh and prevent sogginess.
• This salad can be served chilled or at room temperature, making it perfect for picnics or potlucks.

Keywords: halloumi pasta salad, pesto pasta salad, broccoli pasta salad, Mediterranean salad, vegetarian pasta salad, halloumi recipes