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Colorful Halloumi Pasta Salad Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://jedentaglecker.com/colorful-halloumi-pasta-salad-recipe/