Colorful Halloumi Pasta Salad Recipe

Introduction

This colorful halloumi pasta salad is a vibrant mix of fresh vegetables, crispy fried halloumi, and pesto-coated pasta. It’s perfect for a light lunch or as a side dish to impress your guests with bold flavors and satisfying textures.

Ingredients

• 300 grams pasta of your choice
• 3 tablespoons pesto (genovese or rosso)
• 300 grams broccoli (cut into small florets)
• 200 grams halloumi (cubed)
• 1 tablespoon olive oil (for frying)
• 1 fennel (sliced thinly)
• 2 tablespoons olives (sliced into rings)
• 2 tablespoons roasted red peppers (cut into strips)
• 2 tablespoons toasted pine nuts
• 2 spring onions (sliced into rings)
• Fresh basil for garnish

Instructions

1. Step 1: Cook the pasta according to the package instructions. Drain, rinse with cold water to cool it down, then drain again. Meanwhile, cook the broccoli in boiling water for about 5 minutes until tender. Drain and cool.
2. Step 2: Slice the fennel very thinly using a mandolin or sharp knife. Fry the cubed halloumi in olive oil over medium heat until golden and crispy. Drain on kitchen paper to remove excess oil.
3. Step 3: Toast the pine nuts in a dry pan over low heat until lightly browned and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.
4. Step 4: In a large bowl, combine the cooled pasta, broccoli florets, sliced fennel, olives, and roasted red pepper strips. Add 3 to 4 tablespoons of pesto and toss everything together until well coated. Season with salt and pepper to taste.
5. Step 5: To serve, top the salad with spring onion rings, crispy halloumi cubes, toasted pine nuts, and fresh basil leaves. Enjoy your vibrant and flavorful pasta salad!

Tips & Variations

• For a nut-free option, replace pine nuts with toasted sunflower or pumpkin seeds.
• If you can’t find halloumi, firm mozzarella cubes make a good substitute but won’t be crispy when fried.
• Make the salad ahead and keep refrigerated; add halloumi just before serving to retain its crispiness.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. Keep the fried halloumi separate and add it just before serving to maintain its texture. Reheat halloumi briefly in a hot pan if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of halloumi?

Yes, firm mozzarella or feta can be used, but they won’t crisp up like halloumi when fried. For the best texture, halloumi is recommended.

Is it necessary to cool the pasta and broccoli before mixing?

Cooling the pasta and broccoli stops them from cooking further and helps keep the salad fresh and crisp. It also prevents the pesto from becoming oily.

Colorful Halloumi Pasta Salad Recipe

Print Recipe

★★★★★

4.9 from 106 reviews

A vibrant and flavorful Colorful Halloumi Pasta Salad combining tender pasta and broccoli with crispy fried halloumi, fresh fennel, olives, roasted red peppers, and toasted pine nuts, all tossed in fragrant pesto and garnished with fresh basil. Perfect as a light meal or a side dish full of texture and Mediterranean-inspired flavors.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 300 grams pasta of your choice
• 300 grams broccoli (cut into small florets)
• 200 grams halloumi (cubed)
• 1 fennel (sliced thinly)
• 2 tablespoons olives (sliced into rings)
• 2 tablespoons roasted red peppers (cut into strips)
• 2 tablespoons toasted pine nuts
• 2 spring onions (sliced into rings)
• Fresh basil for garnish

For Dressing

• 3 tablespoons pesto (genovese or rosso)
• 1 tablespoon olive oil (for frying)

Instructions

1. Cook the Pasta and Broccoli: Begin by cooking the pasta according to the package instructions. Once cooked, drain the pasta, rinse it under cold water to cool it quickly, and drain again to remove excess water. Meanwhile, cook the broccoli florets in boiling water for about 5 minutes until tender. Drain and cool the broccoli thoroughly.
2. Prepare the Fennel and Halloumi: Slice the fennel very thinly, ideally with a mandolin for even slices, or a sharp knife if unavailable. Heat the olive oil in a pan over medium heat and fry the cubed halloumi until golden brown and crispy on all sides. Once cooked, drain the halloumi on kitchen paper to absorb any excess oil.
3. Toast the Pine Nuts: In a dry pan over low to medium heat, gently toast the pine nuts, stirring frequently to ensure they brown evenly and do not burn. Remove them from heat once fragrant and lightly golden, then set aside to cool.
4. Combine Ingredients for the Salad: In a large mixing bowl, combine the cooled pasta, broccoli florets, thinly sliced fennel, olives, and roasted red pepper strips. Add 3 to 4 tablespoons of pesto and stir thoroughly to evenly coat the salad components. Taste and add salt and pepper as desired.
5. Assemble and Serve the Pasta Salad: Transfer the salad to a serving bowl or platter. Garnish by topping with sliced spring onions, the crispy fried halloumi cubes, toasted pine nuts, and fresh basil leaves for color and added freshness. Serve immediately for best texture and flavor.

Notes

• Using a mandolin for slicing the fennel provides thin, uniform slices that add a delicate crunch.
• Cooling the pasta and broccoli with cold water stops further cooking and keeps them firm for the salad.
• Toast pine nuts carefully as they can burn quickly; stirring frequently helps achieve even browning.
• Halloumi can be substituted with a firm cheese if unavailable, though the texture and flavor will differ.
• Adjust pesto quantity to taste or use a homemade version for customization.
• This salad can be served chilled or at room temperature.

Keywords: halloumi pasta salad, pasta salad, vegetarian pasta salad, pesto pasta salad, broccoli pasta salad, Mediterranean salad, halloumi recipe