Grilled Tomato & Halloumi Pasta Salad

8
Easy
Salads

Characteristics

Vegetarian

Nutritional Facts Per Serving

410
Calories
15 g
Protein
40 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 410
  • Lipides 22 g
    • Saturated fat  8 g
  • Cholesterol 25 mg
  • Sodium  560 mg
  • Carbs 40 g
    • fiber  4 g
    • Sugar  3 g
  • Protein 15 g

Ingredients

  • 12 oz (375 g) small dry pasta such as orecchiette
  • 1/3 cup (75 mL) prepared basil pesto
  • 1/4 cup (60 mL) lemon juice
  • 1 pint (approx. 2 cups/500 mL) cherry tomatoes
  • 3 tbsp (45 mL) olive oil, divided
  • 8 oz (250 g) halloumi cheese
  • 1/2 tsp (2 mL) salt, divided
  • 1 avocado, peeled, pitted and diced
  • 2 cups (500 mL) Compliments Baby Arugula

Method

  1. Cook pasta according to package directions; reserve 2 tbsp (30 mL) pasta water before draining. Toss pasta with pasta water, pesto and lemon juice. Set aside to cool while doing next steps. 
  2. Toss tomatoes with 2 tbsp (30 mL) oil and half the salt. Transfer to 9-in. (23-cm) square foil pan. Cut halloumi into 8 slices; brush with remaining oil and season with remaining salt. 
  3. Grill tomatoes on medium-high heat with barbecue lid closed, turning occasionally, about 5 min., or until they begin to blister. Open lid. Remove tomatoes from grill, if ready. Grill halloumi 3 to 5 min., turning once, until softened and grill-marked. 
  4. Stir in grilled tomatoes, avocado and arugula into reserved pasta mixture. Divide onto 8 dishes. Top with grilled halloumi to serve. 

Tip: Substitute arugula with baby spinach or mixed baby kale.

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