Pasta salad with halloumi and courgette

Raw courgette is very healthy yet so rarely used. It's perfect for salad, particularly if you cut them into long thin strips with a julienne slicer. This pasta salad with halloumi and courgette is super easy to make and can be served warm or cold. So it's ideal for lunchboxes, picnics, parties, trips and so on. It's ready within 15 minutes and can be made using any kind of pasta, including gluten-free or low-carb versions.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Greek, Italian

Calories: 1234

Ingredients Method

Ingredients

I pack halloumi 200g
1 tsp olive oil
100 g cherry tomatoes halved
1 small courgette
1 handful of basil leaves
200 g pasta
For the vinaigrette:
zest and juice of 1 lemon
2-3 Tbsp olive oil
1 tsp balsamic or wine vinegar
2 handfuls of kalamata or other black olives

Method

Cook the pasta according to the package instructions, drain and set aside.
Cut the tomatoes into half, chop the basil and slice the courgette into long, thin strips. Put these into a large bowl. Add the drained pasta.
Make the vinaigrette , adjust the seasoning and the acidity, by adding more oil or vinegar if needed. Pour this over the salad, gently toss. Taste and adjust seasoning.
Cut the cheese into 1cm thick slices, brush/rub with the oil, then fry these in a hot pan on both sides until golden.
Serve the salad with the halloumi slices.