Colorful Halloumi Pasta Salad (Recipe for Printing)
Enjoy a vibrant halloumi pasta salad featuring pesto, broccoli, fennel, and olives. Perfect for spring and summer gatherings. Save & click.
# What You Need:
→ Salad Base
01 -
10.5 ounces pasta of your choice
02 -
10.5 ounces broccoli, cut into small florets
03 -
7 ounces halloumi, cut into cubes
04 -
1 medium fennel bulb, thinly sliced
05 -
2 spring onions, sliced into rings
→ Additions
06 -
2 tablespoons sliced olives
07 -
2 tablespoons roasted red peppers, sliced into strips
08 -
2 tablespoons toasted pine nuts
→ Dressing
09 -
3 tablespoons pesto (Genovese or Rosso)
→ For Cooking
10 -
1 tablespoon olive oil
→ Garnish
11 -
fresh basil leaves
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
02 -
Steam the broccoli florets for 3 to 4 minutes or until just tender. Drain and allow to cool slightly.
03 -
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the halloumi cubes and fry until all sides are golden brown, about 3 to 5 minutes. Remove from the skillet and set aside.
04 -
In a large bowl, combine the cooked pasta, steamed broccoli, sliced fennel, spring onions, olives, roasted red peppers, and toasted pine nuts.
05 -
Add the pesto and sautéed halloumi cubes to the vegetable mixture. Toss gently to coat all ingredients evenly.
06 -
Transfer the salad to a serving platter or individual bowls. Garnish with fresh basil leaves and serve at room temperature.
# Extra Tips:
01 -
For optimal texture, allow the pasta and broccoli to cool slightly before assembling the salad to prevent wilting the vegetables.