Name: Colorful Halloumi Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 300 grams pasta of your choice; 300 grams broccoli, cut into small florets; 1 fennel, sliced thinly; 2 tablespoons olives, sliced into rings; 2 tablespoons roasted red peppers, cut into strips; 2 spring onions, sliced into rings; 200 grams halloumi, cubed; 2 tablespoons toasted pine nuts; 3 tablespoons pesto (genovese or rosso); 1 tablespoon olive oil (for frying); Fresh basil for garnish

Jump to Recipe· 3.9 from 7 reviews

I absolutely adore sharing this Colorful Halloumi Pasta Salad Recipe because it perfectly captures my love for vibrant, fresh ingredients combined with a satisfying texture and robust flavors. This dish is a celebration of color and taste that blends crispy, golden halloumi with al dente pasta, fresh broccoli, and an herby punch of pesto, all tied together with bright, crunchy vegetables. Every time I make it, it’s a feast not just for my tastebuds but also for the eyes—something I cherish when cooking for friends or family.

Why You’ll Love This Colorful Halloumi Pasta Salad Recipe

Whenever I eat this salad, the flavor pops with every bite, thanks to the golden-browned halloumi cubes that add a salty, chewy contrast to the tender pasta and crisp broccoli. The pesto I use—whether genovese or rosso—brings an herby, slightly nutty depth that effortlessly blends the ingredients into a harmonious dish. It’s like a symphony of fresh, savory, and subtly sweet notes dancing together in perfect balance.

I also appreciate how easy and quick it is to prepare, making it a go-to recipe for any busy weeknight or relaxed weekend gathering. It doesn’t demand fancy techniques or obscure ingredients, but the result feels special enough for celebrations, lunches with friends, or a vibrant addition to a picnic. What truly stands out for me is how this salad remains fresh and flavorful even if served slightly warmed or at room temperature, which adds so much versatility to the dish.

Ingredients You’ll Need

A close-up view of a white bowl filled with several layers of food, the bottom layer has yellow spiral pasta with a soft texture. Scattered on top are cubes of light brown grilled cheese showing slight browning on edges, deep red cherry tomatoes, and pieces of purple onion with a slight shine. There are also pieces of grilled green zucchini and red bell pepper. On top of these ingredients, small dollops of bright green pesto sauce add a textured finish. The white bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient I choose for this Colorful Halloumi Pasta Salad Recipe is simple yet essential, building layers of flavor, texture, and that signature colorful appeal that makes this dish so delightful. Here’s what you’ll need to bring it all together:

300 grams pasta of your choice: I like short shapes like penne or farfalle because they catch the sauce and mix-ins beautifully.
3 tablespoons pesto (genovese or rosso): This is the flavor foundation, offering fresh herbaceous richness or a smoky twist depending on your pick.
300 grams broccoli (cut into small florets): Adds crunch, vibrant green color, and a mild bite that complements the halloumi perfectly.
200 grams halloumi (cubed): The star protein with its unique squeaky texture and salty flavor that crisps beautifully when fried.
1 tablespoon olive oil (for frying): Essential for achieving that golden crust on the halloumi.
1 fennel (sliced thinly): Gives a subtle anise-like freshness and a crisp texture that I love balancing with the richer elements.
2 tablespoons olives (sliced into rings): Bring a briny punch that cuts nicely through the creaminess of the halloumi and pesto.
2 tablespoons roasted red peppers (cut into strips): Add a smoky sweetness and vibrant color to the salad.
2 tablespoons toasted pine nuts: Their nutty crunch adds an unexpected texture that makes each bite exciting.
2 spring onions (sliced into rings): Fresh and mild onion flavor that elevates the overall freshness.
Fresh basil for garnish: I always finish with this because it adds an irresistible aromatic lift.

Directions

Step 1: Start by bringing a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually around 8 to 10 minutes. About 3 minutes before the pasta is ready, add the broccoli florets to the pot to blanch them until tender but still crisp. Then drain and rinse everything under cold water to stop the cooking and keep the colors bright.

Step 2: While the pasta cooks, heat the olive oil in a non-stick pan over medium heat. Add the halloumi cubes and fry them for about 4 to 5 minutes, turning occasionally, until each side is a beautiful golden brown. The key here is patience so they get crispy on the outside while soft inside.

Step 3: In a large mixing bowl, combine the drained pasta and broccoli with the pesto, stirring until the pasta is well coated. Then add the thinly sliced fennel, olives, roasted red peppers, toasted pine nuts, and spring onions. Toss gently to mix all these vibrant ingredients together.

Step 4: Finally, fold in the fried halloumi cubes to add that irresistible salty-chewy texture throughout the salad. Taste for seasoning; sometimes a pinch of salt or extra fresh basil is just right.

Step 5: Transfer the salad to a serving bowl or platter, garnish generously with fresh basil leaves, and serve immediately. This dish shines best fresh, but it also holds up beautifully served at room temperature.

Servings and Timing

This Colorful Halloumi Pasta Salad Recipe makes about 4 generous servings, perfect for a family meal or sharing at a get-together. The prep time is around 10 minutes, mainly slicing and assembling, while the cook time is about 15 minutes, mostly for boiling pasta and frying the halloumi. Altogether, you can have this delicious salad ready in just 25 minutes. There’s no resting or cooling time required, though a little chill in the fridge won’t hurt if you want to serve it cold.

How to Serve This Colorful Halloumi Pasta Salad Recipe

A white bowl filled with a colorful pasta salad sits on a white marbled surface. The salad has three main layers: a bottom layer of light tan bow-tie pasta, a middle layer of vibrant green broccoli florets and basil leaves, and a top layer of golden-brown cubes that look seared with a slightly crispy texture. Scattered among the layers are small off-white pine nuts. A metal spoon lifts a close-up scoop of the cubes, broccoli pieces, pine nuts, and basil leaves from the bowl. The scene is bright and clear, showing the food's fresh colors and textures well. Photo taken with an iphone --ar 4:5 --v 7

When I serve this salad, I love pairing it with a crisp green side salad or a light lemony couscous to keep the meal bright and fresh. It’s such a crowd-pleaser at summer barbecues or casual lunches, especially when served in colorful bowls that highlight its vibrant ingredients. Adding a sprinkle of extra pine nuts or halved cherry tomatoes on the side always feels like an extra special touch.

Garnishing with plenty of fresh basil not only makes the presentation pop but also infuses every bite with a lovely herbal aroma. I enjoy serving this pasta salad at room temperature or slightly chilled, which lets the flavors fully develop without dulling the textures. For a more indulgent touch, a drizzle of high-quality extra virgin olive oil just before serving adds a silky finish that’s irresistible.

As for drinks, a chilled glass of Sauvignon Blanc or a spritz cocktail pairs beautifully, cutting through the richness of the halloumi while complementing the fresh pesto and vegetables. For non-alcoholic options, sparkling water with a squeeze of lime or a freshly brewed iced herbal tea feels refreshing and light. I find this dish perfect for family dinners, picnics, holiday buffets, or anytime I want a colorful, hearty, and healthy meal that brings people together.

Variations

I love experimenting with this Colorful Halloumi Pasta Salad Recipe by customizing it according to what’s in season or my mood. For a gluten-free version, I swap traditional pasta with rice pasta or chickpea pasta, which adds extra protein and keeps the salad just as delicious. If you’re avoiding dairy, halloumi can be replaced with grilled tofu marinated in lemon and herbs to mimic that chewy texture without compromising on flavor.

Sometimes, I tweak the vegetables—adding sun-dried tomatoes, artichoke hearts, or even peas for a sweeter crunch. Switching out pine nuts for toasted walnuts or almonds brings a different nuttiness and texture that I find equally exciting. You can also make this salad with a smoky chipotle pesto or a vibrant green herb salsa to introduce a new flavor profile that keeps the dish fresh and exciting.

When I’m short on time, instead of frying halloumi, I toss it in the oven on a high heat to get a golden crust with less hands-on cooking. Baking the halloumi on a parchment-lined tray at 200°C (about 400°F) for 10-12 minutes works wonderfully. Whichever variation you try, the core idea of combining vibrant, fresh ingredients with crispy halloumi or its substitutions always creates something to smile about.

Storage and Reheating

Storing Leftovers

I store any leftover Colorful Halloumi Pasta Salad Recipe in an airtight container in the fridge. It stays fresh for up to 2 days, though I recommend eating it sooner rather than later to enjoy the best texture and flavor. If you use a shallow container, it cools faster and helps preserve the broccoli’s crunch and halloumi’s texture better.

Freezing

Because of the fresh vegetables and pesto, I don’t recommend freezing this salad—it tends to lose its crispness and fresh flavor when frozen and thawed. The halloumi texture changes as well, becoming less pleasant after freezing. Instead, I prefer to make smaller batches that can be eaten fresh or refrigerated for a day or two.

Reheating

If you want to enjoy the salad warm, I gently reheat the portion without the fresh vegetables in a non-stick pan over low heat just until the halloumi is revived and the pasta is warmed through. I avoid microwaving because it can make the pasta mushy and the halloumi rubbery. Adding fresh veggies and basil after reheating keeps the salad tasting bright and fresh.

FAQs

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

Absolutely! While halloumi is ideal because it fries well without melting, you can substitute with paneer or a firm, grillable cheese like queso blanco. Just keep in mind the texture and saltiness may vary, and adjust seasoning accordingly.

Is this recipe suitable for meal prep?

Yes, it’s great for meal prep if you keep the fried halloumi separate and add fresh vegetables right before eating. The pasta and broccoli hold up well refrigerated, but the fresh ingredients and pesto taste best added fresh daily for maximum flavor and texture.

Can I make this salad vegan?

For a vegan version, swap halloumi with grilled or fried tofu marinated in lemon juice and herbs. Also, choose a vegan pesto or make your own using nutritional yeast instead of cheese. The other ingredients are naturally vegan, so just a couple of tweaks make it plant-based and delicious.

What pasta shape works best for this salad?

I prefer short pasta shapes that hold sauce well and mix easily, like penne, fusilli, or farfalle. These shapes tumble nicely with the chunky veggies and halloumi, giving a perfect bite every time.

Can I prepare this salad in advance for a party?

You can prepare most components a few hours ahead—cook and chill the pasta and broccoli, slice the vegetables, and fry the halloumi just before serving. Toss everything together last minute with the pesto for the freshest flavor and best texture at your party.

Conclusion

I truly hope you give this Colorful Halloumi Pasta Salad Recipe a try because it’s one of those dishes that excites me every single time I make it. It celebrates fresh, vibrant ingredients and simple techniques to create something both satisfying and beautifully bright. Whether you’re cooking for yourself, your family, or friends, this salad is bound to bring joy, flavor, and a splash of color to your table.