Haloumi pasta salad
Reviewed by our expert panelServes: 4
Time to make: 25 mins
Total cost: $14.60 / $3.65 per serve
(at time of publication)
Ingredients
- 300g wholemeal pasta (penne or rigotoni)
- 80g haloumi
- 3 tablespoons chopped fresh mint, plus a few sprigs to garnish
- 1 red chilli, finely chopped or 2 teaspoons chilli flakes
- 2 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 2-3 tablespoons balsamic vinegar
- 2 x 250g punnets cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup chickpeas, rinsed and drained
- 2 spring onions, finely sliced
Instructions
- Bring a large pot of salted water to the boil. Add pasta and cook according to packet directions. Set aside to cool.
- In a small bowl place haloumi, mint, chilli and half the oil. Stir to coat and set aside to marinate.
- In a large salad bowl combine garlic, balsamic vinegar and remaining oil. Add tomatoes, avocado, chickpeas, spring onions and pasta, and toss to coat.
- Set a pan over medium-high heat. Cook haloumi for 1 minute each side, until golden brown. Cut into chunks and add to pasta. Toss lightly.
- To serve, divide pasta salad among 4 plates. Garnish with mint and freshly ground black pepper.
Variations
Make it gluten free: Use gluten-free pasta.
HFG tip
Make a hummus with any remaining chickpeas by whizzing in the blender with a little olive oil, seasoning and lemon juice.
Nutrition Info (per serve)
-
Calories 586cal
-
Kilojoules 2450kJ
-
Protein 20g
-
Total fat 27g
-
–Saturated fat 7g
-
Carbohydrates 65g
-
–Sugars 9g
-
Dietary fibre 14g
-
Sodium 385mg
-
Calcium 220mg
-
Iron 4.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Melanie Jenkins
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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