Description
A vibrant and light salad combining grilled halloumi and colorful vegetables with zesty pesto.
Ingredients
Scale
- 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