Description
A vibrant and flavorful pasta salad featuring tender pasta tossed with pesto, crisp broccoli florets, and savory fried halloumi cheese. Enhanced with the crunchy texture of toasted pine nuts, the aromatic snap of fennel and spring onions, and the vibrant colors of olives and roasted red peppers. Served with fresh basil garnish, this colorful halloumi pasta salad is perfect for a light lunch or a delightful side dish.
Ingredients
Pasta and Vegetables
- 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
Cheese and Nuts
- 200 grams halloumi, cubed
- 2 tablespoons toasted pine nuts
Seasoning and Garnish
- 3 tablespoons pesto (genovese or rosso)
- 1 tablespoon olive oil (for frying)
- Fresh basil for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the broccoli: While the pasta cooks, steam or blanch the broccoli florets until just tender but still crisp, about 3-4 minutes. Drain and rinse with cold water to stop cooking.
- Fry the halloumi: Heat the olive oil in a non-stick skillet over medium heat. Add the cubed halloumi and fry until golden and crispy on all sides, about 3-4 minutes. Remove from heat and set aside.
- Combine the salad: In a large mixing bowl, toss together the cooked pasta, steamed broccoli, sliced fennel, olives, roasted red peppers, spring onions, and the fried halloumi cubes.
- Add the pesto and pine nuts: Stir in the pesto to coat everything evenly. Sprinkle the toasted pine nuts over the salad and gently toss once more to combine.
- Garnish and serve: Transfer the salad to a serving bowl or plates and garnish with fresh basil leaves. Serve immediately or chilled based on preference.
Notes
- Use your preferred type of pasta, such as penne, fusilli, or farfalle for best results.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
- The pesto can be genovese (basil-based) or rosso (sun-dried tomato-based) according to your taste.
- Fennel adds a subtle anise flavor; thin slicing enhances texture and flavor distribution.
- Serve the salad fresh for the best texture, as halloumi can firm up if refrigerated for too long.
