Grilled Tomato & Halloumi Pasta Salad

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 8


  1. 12 oz (375 g) small dry pasta such as orecchiette
  2. 1/3 cup (75 mL) prepared basil pesto
  3. 1/4 cup (60 mL) lemon juice
  4. 1 pint (approx. 2 cups/500 mL) cherry tomatoes
  5. 3 tbsp (45 mL) olive oil, divided
  6. 8 oz (250 g) halloumi cheese
  7. 1/2 tsp (2 mL) salt, divided
  8. 1 avocado, peeled, pitted and diced
  9. 2 cups (500 mL) Compliments Baby Arugula


  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.