Ingredients
Method
- Boil a large pot of water. Once boiling, add a pinch of salt and the pasta. Cook until al dente, approximately 10 minutes. Drain the pasta and set it aside to cool.
- While the pasta cooks, chop the cucumber, cherry tomatoes, and red bell pepper into bite-sized pieces.
- Slice the Haloumi cheese into 1/2 inch thick slices.
- In a pan, heat one tablespoon of olive oil over medium heat. Add the Haloumi slices, frying until golden brown on both sides. This should take about 2-3 minutes on each side.
- In a large mixing bowl, combine the cooled pasta, chopped veggies, fried Haloumi, and fresh basil.
- In a separate bowl, whisk together the remaining olive oil, lemon juice, lemon zest, salt, and black pepper to create the dressing.
- Pour the dressing over the Haloumi pasta salad, ensuring everything is well coated.
- Toss the mixture gently to combine all the flavors and ingredients.
Notes
1. Always use a non-stick pan for frying Haloumi to ensure it doesn’t stick.
2. For a zestier taste, consider adding a pinch of red pepper flakes to the dressing.
3. If you have any allergies, ensure you check all ingredient labels before cooking.
4. Remember, Haloumi can be a bit salty. So, taste before adding any extra salt.
2. For a zestier taste, consider adding a pinch of red pepper flakes to the dressing.
3. If you have any allergies, ensure you check all ingredient labels before cooking.
4. Remember, Haloumi can be a bit salty. So, taste before adding any extra salt.