- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 12 oz
- small dry pasta such as orecchiette
- 375 g
- 1/3 cup
- prepared basil pesto
- 75 mL
- 1/4 cup
- lemon juice
- 60 mL
- approx. 2 cups
- cherry tomatoes
- 500 mL
- 3 tbsp
- olive oil, divided
- 45 mL
- 8 oz
- halloumi cheese
- 250 g
- 1/2 tsp
- salt, divided
- 2 mL
- 1
- avocado, peeled, pitted and diced
- 2 cups
- Compliments Baby Arugula
- 500 mL
Method
- Step 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
- Step 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
- Step 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.
- Step 4
- Stir in grilled tomatoes, avocado and arugula into reserved pasta mixture. Divide onto 8 dishes. Top with grilled halloumi to serve.
Tips
Substitute arugula with baby spinach or mixed baby kale.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 410
- Fat:
- 22 g
- Saturated Fat:
- 8 g
- Carbs:
- 40 g
- Fibre:
- 4 g
- Sugar:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 15 g
- Sodium:
- 560 mg