Description
A bright and satisfying pasta salad with fresh vegetables, herbs, and golden grilled halloumi, finished with a lemony olive oil dressing.
Ingredients
Scale
- 300 g short pasta
- 250 g halloumi cheese, sliced
- 250 g cherry tomatoes, halved
- 1 large cucumber, diced
- 1 small red onion, thinly sliced
- 100 g kalamata olives, pitted and halved
- 30 g fresh parsley, finely chopped
- 15 g fresh mint, chopped
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender, then drain and let cool slightly.
- Heat a nonstick skillet over medium heat and add 1 tablespoon of olive oil.
- Grill the halloumi slices until golden on both sides, then remove from the pan and set aside.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
- Whisk together the remaining olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Top with warm halloumi slices and serve.
Notes
- Add the halloumi just before serving to keep it golden.
- Taste and adjust seasoning after mixing.
- This salad can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Pan-Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 40 mg
Keywords: mediterranean pasta salad, halloumi salad, vegetarian pasta