Haloumi Pasta Salad
Ready to eat? You will be with this Haloumi Pasta Salad! Full of pasta, fried haloumi, pesto, tomatoes, olives, and more – the perfect side dish for when you're entertaining or need to take a plate.
Ingredients
- 250 grams dried fusilli, penne or farfalle pasta
- 200 grams haloumi, sliced
- 3 tablespoons basil pesto
- 1 tablespoons red wine vinegar
- 1 tablespoons lemon juice
- 1/4 red onion, sliced
- 1/2 cucumber, diced
- 200 grams cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1 tablespoons olive oil
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 250 grams dried fusilli, penne or farfalle pasta
- 200 grams haloumi, sliced
- 3 tablespoons basil pesto
- 1 tablespoons red wine vinegar
- 1 tablespoons lemon juice
- 1/4 red onion, sliced
- 1/2 cucumber, diced
- 200 grams cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1 tablespoons olive oil
- 2 tablespoons extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 5Cook pasta in a large saucepan of salted boiling water for 10 minutes. Drain well and leave to cool.
- Step 2 of 5Heat oil in a frying pan. Once hot, add haloumi slices and fry on a medium heat for 1-2 minutes per side until golden. Remove slices, placing on a chopping board and cut the slices in half again.
- Step 3 of 5In a large bowl, add basil pesto, red wine vinegar, lemon juice and extra virgin olive oil. Whisk together until combined.
- Step 4 of 5Add the drained pasta and haloumi pieces followed by the red onion, cucumber, cherry tomatoes and olives. Stir to combine and season to taste with salt and pepper.
- Step 5 of 5Refrigerate for 30 minutes or until serving.
Method
- Step 1 of 5Cook pasta in a large saucepan of salted boiling water for 10 minutes. Drain well and leave to cool.
- Step 2 of 5Heat oil in a frying pan. Once hot, add haloumi slices and fry on a medium heat for 1-2 minutes per side until golden. Remove slices, placing on a chopping board and cut the slices in half again.
- Step 3 of 5In a large bowl, add basil pesto, red wine vinegar, lemon juice and extra virgin olive oil. Whisk together until combined.
- Step 4 of 5Add the drained pasta and haloumi pieces followed by the red onion, cucumber, cherry tomatoes and olives. Stir to combine and season to taste with salt and pepper.
- Step 5 of 5Refrigerate for 30 minutes or until serving.
Nutrition per serving
2521 Kilojoules
Protein20 grams
Fat37 grams
Carbs43 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Cook pasta in a large saucepan of salted boiling water for 10 minutes. Drain well and leave to cool.
- Step 2 of 5Heat oil in a frying pan. Once hot, add haloumi slices and fry on a medium heat for 1-2 minutes per side until golden. Remove slices, placing on a chopping board and cut the slices in half again.
- Step 3 of 5In a large bowl, add basil pesto, red wine vinegar, lemon juice and extra virgin olive oil. Whisk together until combined.
- Step 4 of 5Add the drained pasta and haloumi pieces followed by the red onion, cucumber, cherry tomatoes and olives. Stir to combine and season to taste with salt and pepper.
- Step 5 of 5Refrigerate for 30 minutes or until serving.