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.
Prep time: 40 mins
Cook time: 20 mins
Serves: 4
Ingredients
| 250 g | Dried fusilli, penne or farfalle pasta |
| 1 Tbsp | Olive oil |
| 200 g | Haloumi, sliced |
| 3 Tbsp | Basil pesto |
| 1 Tbsp | Red wine vinegar |
| 1 Tbsp | Lemon juice |
| 2 Tbsp | Extra virgin olive oil |
| ¼ | Red onion, thinly sliced |
| ½ | Cucumber, diced |
| 200 g | Cherry tomatoes, halved |
| ½ cup | Kalamata olives, pitted |
| Salt to taste | |
| Pepper to taste |
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Directions
- Cook pasta in a large saucepan of salted boiling water for 10 minutes. Drain well and leave to cool.
- Heat 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.
- In a large bowl, add basil pesto, red wine vinegar, lemon juice and extra virgin olive oil. Whisk together until combined.
- Add 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.
- Refrigerate for 30 minutes or until serving.
