Colorful Halloumi Pasta Salad

This colorful halloumi pasta salad brings together fresh vegetables, creamy halloumi cheese, and a vibrant pesto dressing for a dish that tastes as good as it looks. It balances crispy textures with rich flavors making it perfect for a light lunch or a satisfying side dish at gatherings.

I stumbled upon this combination when trying to use up leftover halloumi and broccoli. It quickly became a must-have at our family table, especially as everyone loves the contrast of warm cheese and crisp vegetables.

Gather Your Ingredients

• 300 grams pasta of your choice: this forms the base and you can select any shape you like for visual appeal or texture preference
• 3 tablespoons pesto: either genovese or rosso both bring a fragrant burst of herbs and a little tang making the salad lively
• 300 grams broccoli: cut into small florets adds a bright green color and nutritious crunch pick fresh firm heads for best results
• 200 grams halloumi: cubed provides a salty, chewy element that holds up well to frying choose good quality halloumi for best texture
• 1 tablespoon olive oil for frying: helps to crisp up the halloumi and adds richness opt for extra virgin for flavor
• 1 fennel: sliced thinly lends a subtle licorice note with a refreshing crunch look for bulbs with tight layers and a fresh smell
• 2 tablespoons olives: sliced into rings bring a briny punch to balance the rich cheese look for pitted olives to save time
• 2 tablespoons roasted red peppers: cut into strips contribute sweetness and a colorful touch roasted from jarred peppers is convenient
• 2 tablespoons toasted pine nuts: add warmth and a nutty crunch make sure to toast gently to avoid bitterness
• 2 spring onions: sliced into rings brighten the whole salad with a mild onion aroma select crisp, fresh spring onions

How to Make It

Sauté the Halloumi:

Heat olive oil in a pan over medium heat and add cubed halloumi. Cook for about 5 minutes turning occasionally so all sides become golden brown and slightly crispy which intensifies the flavor. Remove and set aside.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Drain well and set aside to cool slightly.

Prepare the Vegetables:

While pasta cooks, cut broccoli into small florets and blanch them in boiling water for 2 minutes until bright green and tender-crisp. Drain and plunge into cold water to keep the crispness. Slice fennel thinly, and chop olives, roasted red peppers, and spring onions as described.

Combine the Salad:

In a large bowl, toss the pasta, blanched broccoli, sautéed halloumi, fennel slices, olives, roasted red peppers, and spring onions. Add pesto and work it through so everything is evenly coated.

Final Touch:

Scatter toasted pine nuts over the salad just before serving to maintain their crunch. Garnish with fresh basil leaves if you like or a drizzle of extra virgin olive oil for added aroma and texture.

Among all the ingredients, I love the halloumi the most because it delivers that unique chewy texture and wonderful salty flavor that sets this salad apart. It reminds me of summer picnics when this dish was packed alongside fresh bread and chilled lemonade, making the day feel extra special.

Flavor Boosters

Storage tips: Store leftovers in an airtight container in the refrigerator. The salad stays fresh for up to two days but for best taste, it is ideal to consume within one day to keep halloumi slightly crisp. Avoid adding pine nuts until serving to retain their crunch and freshness. You can reheat the halloumi separately in a pan and then toss it back with the salad to bring back some warmth if preferred.

Serving Suggestions

Serve this pasta salad on its own for a light meal or accompany it with grilled chicken or fish for extra protein. Pair it with a crisp white wine like Sauvignon Blanc which complements the herbaceous pesto well. Add a side of crusty bread or a simple green salad to round out the meal.

Creative Twists

Ingredient substitutions: Try replacing broccoli with asparagus tips or green beans for a different texture and flavor profile. Swap pine nuts with toasted walnuts or almonds if preferred or for allergy considerations. Use sun-dried tomatoes instead of roasted red peppers for a deeper concentrated sweet-tart taste. Seasonal adaptations: Use spring or early summer vegetables when broccoli is in peak season for the freshest flavor and crunch. In winter, swap broccoli for roasted winter squash or kale sautéed quickly for a seasonal twist. For a lighter summer variation, opt for zucchini ribbons instead of broccoli and add fresh cherry tomatoes for extra color and juiciness.

This salad combines fresh and vibrant ingredients to create a satisfying dish perfect for any season. Enjoy experimenting with flavors and textures to make it uniquely yours.

Common Questions About This Recipe

→ What type of pasta works best in this dish?

Short pasta shapes like penne, fusilli, or farfalle hold the pesto and ingredients well, enhancing each bite.

→ How should halloumi be cooked for the best texture?

Pan-fry the halloumi cubes in olive oil until golden and crispy on the outside while retaining a soft interior.

→ Can the pesto be substituted or modified?

Yes, you can use genovese for a classic basil flavor or rosso pesto for a richer, tomato-based variation.

→ What seasonal ingredients complement this salad?

Fresh spring onions, broccoli florets, fennel, and roasted red peppers add brightness and texture fitting for spring and summer.

→ How should the salad be served or stored?

Serve chilled or at room temperature for best flavor. Store leftovers covered in the fridge for up to two days.