Have you ever craved a dish that embodies the vibrant flavors of the Mediterranean while still being refreshingly light? The Colorful Halloumi Pasta Salad is a delightful answer to that need. This dish combines the irresistible saltiness of grilled halloumi cheese with colorful vegetables and zesty pesto, making it not just a feast for the palate but also for the eyes. It’s perfect for warm summer evenings when comfort food is desired but without the heaviness of traditional pasta dishes.
What sets this salad apart is its simplicity; it’s easy to whip up in no time, making it ideal for busy weeknights or when entertaining friends. The preparation is almost effortless — while the pasta cooks, you can prep the fresh ingredients, leaving you with more time to relax. The versatility of this salad means it can be served warm or cold, accommodating any occasion. Friends and family will enjoy every bite, and you might be surprised to find even your pickiest eater going back for seconds!
Why You’ll Love This Halloumi Pasta Salad
- Quick meal prep: Ready in just 25-40 minutes, making it a lifesaver on busy evenings.
- Mediterranean flavors: Enjoy the harmonious blend of salty halloumi, fresh veggies, and robust pesto.
- Vegetarian-friendly: Packed with protein from halloumi, this dish is filling and perfect for meatless meals.
- Make-ahead friendly: This salad can be prepped in advance and enjoyed at room temperature—ideal for picnics and lunch boxes.
Preparation Phase & Tools to Use
Before you start cooking, ensure your workspace is clean and organized for a smooth cooking experience. Gather your kitchen tools: a large pot for boiling the pasta, a frying pan for the halloumi, a cutting board for chopping vegetables, and a mixing bowl for combining the ingredients. Make sure to have a mandolin or a sharp knife ready for slicing the fennel finely, which is key to achieving the right texture in your dish.
Once your tools are in place, begin by measuring out all your ingredients. This preparation will make the cooking process easier and faster. As you start boiling water for the pasta, you can simultaneously prep the halloumi and vegetables. This multitasking will help you use your time efficiently and ensure that everything comes together seamlessly. Make sure to have paper towels on hand for drying the halloumi after frying it — keeping it dry will help achieve that perfect crispy texture.
Ingredients
- 300g broccoli (cut into small florets)
- 1 tbsp olive oil
- 200g halloumi (cut into 1/2-inch cubes)
- 2 tbsp olives (Kalamata olives preferred for a briny kick)
- 1 fennel bulb (thinly sliced)
- 2 tbsp roasted red peppers (jarred, drained and sliced)
- 300g pasta (I like Barilla bow-tie pasta for this dish)
- 3 tbsp pesto
Instructions
Step 1: Cook the Pasta and Broccoli
Begin your preparation by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until it is al dente. During the last few minutes of the pasta cooking, add the broccoli florets to the pot to get them tender perfectly. After they both finish cooking, drain the pasta and the broccoli thoroughly. Don’t forget to rinse the pasta under cold water; this will stop the cooking process and help it cool down so it mixes perfectly with the salad.
Step 2: Prepare the Fennel and Halloumi
While your pasta and broccoli are cooling, take the time to cut your fennel into thin slices. If you have a mandolin handy, now is the perfect moment to use it for uniform slices, which will enhance the texture of your salad. Next, heat your olive oil in a frying pan over medium heat and add the halloumi cubes. Fry the halloumi pieces until they turn golden brown and crispy, which generally takes about 3-4 minutes on each side. Once cooked, place the halloumi on a plate lined with paper towels to drain excess oil.
Step 3: Toast the Pine Nuts
Using a dry skillet, toast your pine nuts over medium heat. Keep an eye on them and stir them frequently to avoid burning; it should only take a few minutes until they are lightly browned and emit a warm, nutty aroma. Remove the nuts from the pan and let them cool while you continue with the next steps.
Step 4: Combine Ingredients for the Salad
In a large mixing bowl, combine the cooled pasta, tender broccoli, sliced fennel, Kalamata olives, and roasted red peppers. Add 3-4 tablespoons of pesto, mixing everything together until it’s evenly coated. Taste your mixture and feel free to season with salt and pepper as needed to enhance the flavors.
Step 5: Assemble and Serve the Pasta Salad
To elevate your dish before serving, gently top your salad with the crispy halloumi, sliced spring onions, and toasted pine nuts. For an additional touch, sprinkle some fresh basil on top. Your vibrant and delicious pasta salad is now ready to enjoy!
Variations
- Protein: Try swapping halloumi with grilled firm feta, paneer, or even mozzarella for a different taste.
- Vegetables: If fennel isn’t your favorite, replace it with crunchy celery or refreshing cucumber.
- Spices: For added flavor, consider mixing in chili flakes or a dash of lemon zest for a zesty kick!
Cooking Notes
- Be cautious not to overcook the pasta. Aim for al dente as it will continue cooking in the bowl.
- Ensure you dry the halloumi well before frying; excess moisture will prevent the perfect crispiness.
- Slice broccoli into small florets to ensure quick and even cooking and give it a brief blanching to maintain the bright green color.
Serving Suggestions
- Pair with crusty ciabatta or focaccia to soak up any pesto.
- Serve alongside a fresh mixed greens salad dressed with lemon juice.
Tips
- Always taste and adjust the seasoning before serving. A little extra salt or pepper can make a world of difference.
- Consider mixing in some roasted vegetables for added flavor and nutrition! Try zucchini or bell peppers.
Prep Time, Cook Time, Total Time
- Prep Time: 10-15 minutes
- Cook Time: 15-25 minutes
- Total Time: 25-40 minutes
Nutritional Information
- Calories: 1200-1400
- Protein: 50-60 g
- Sodium: Varies based on halloumi used
FAQs
Can I make this salad ahead of time?
Yes! This salad works well as a make-ahead dish. You can prepare the salad ingredients, keeping the halloumi separate until just before serving for an optimal texture.
What can I substitute for halloumi?
If halloumi isn’t available, grilled or pan-fried firm feta, paneer, or even mozzarella can be great substitutes—though mozzarella will be softer and won’t have the same texture.
How long will leftovers last in the fridge?
Stored properly in an airtight container, this salad can last up to 4 days in the fridge. The flavors may actually improve as they meld together!
How do I keep my pasta from sticking?
To prevent pasta from sticking together, make sure you rinse it with cold water after cooking. Also, adding a little olive oil can help keep it separated.
Conclusion
The Colorful Halloumi Pasta Salad truly shines with one bite. Its vibrant colors, delightful textures, and wholesome flavors make it an irresistible dish to add to your recipe repertoire. Not only is it easy to prepare, but it also offers immense versatility, allowing you to adapt various ingredients based on personal preference or what’s in your pantry. So the next time you’re searching for that perfect light meal or a side dish for gatherings, this pasta salad is sure to be a star! Don’t hesitate to share your experiences or modifications in the comments; I’d love to hear how your pasta salad turns out!
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Colorful Halloumi Pasta Salad
- Total Time: 25-40 minutes
- Yield: 4 servings 1x
Description
A vibrant and light salad combining grilled halloumi and colorful vegetables with zesty pesto.
Ingredients
- 300g broccoli (cut into small florets)
- 1 tbsp olive oil
- 200g halloumi (cut into 1/2-inch cubes)
- 2 tbsp olives (Kalamata olives preferred for a briny kick)
- 1 fennel bulb (thinly sliced)
- 2 tbsp roasted red peppers (jarred, drained and sliced)
- 300g pasta (I like Barilla bow-tie pasta for this dish)
- 3 tbsp pesto
Instructions
- Begin your preparation by boiling a large pot of salted water. Add the pasta and cook according to the package instructions until it is al dente. During the last few minutes of the pasta cooking, add the broccoli florets to the pot to get them tender perfectly. After they both finish cooking, drain the pasta and the broccoli thoroughly. Don’t forget to rinse the pasta under cold water; this will stop the cooking process and help it cool down so it mixes perfectly with the salad.
- While your pasta and broccoli are cooling, take the time to cut your fennel into thin slices. If you have a mandolin handy, now is the perfect moment to use it for uniform slices, which will enhance the texture of your salad. Next, heat your olive oil in a frying pan over medium heat and add the halloumi cubes. Fry the halloumi pieces until they turn golden brown and crispy, which generally takes about 3-4 minutes on each side. Once cooked, place the halloumi on a plate lined with paper towels to drain excess oil.
- Using a dry skillet, toast your pine nuts over medium heat. Keep an eye on them and stir them frequently to avoid burning; it should only take a few minutes until they are lightly browned and emit a warm, nutty aroma. Remove the nuts from the pan and let them cool while you continue with the next steps.
- In a large mixing bowl, combine the cooled pasta, tender broccoli, sliced fennel, Kalamata olives, and roasted red peppers. Add 3-4 tablespoons of pesto, mixing everything together until it’s evenly coated. Taste your mixture and feel free to season with salt and pepper as needed to enhance the flavors.
- To elevate your dish before serving, gently top your salad with the crispy halloumi, sliced spring onions, and toasted pine nuts. For an additional touch, sprinkle some fresh basil on top. Your vibrant and delicious pasta salad is now ready to enjoy!
Notes
This salad can be prepped in advance and enjoyed cold. Adjust seasonings to taste.
- Prep Time: 10-15 minutes
- Cook Time: 15-25 minutes
- Category: Salad
Nutrition
- Calories: 1200-1400 kcal
- Sodium: Varies based on halloumi used
- Protein: 50-60 g