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Halloumi and Dill Pickle Salad
This Halloumi and Dill Pickle Pasta Salad has big flavors with tangy dill pickled cucumbers, creamy avocado mayo, and seared halloumi.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 549 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 6 oz penne pasta
- 4 eggs
- 2 tablespoons avocado oil
- 8 oz halloumi cheese cut into cubes
- 6 dill pickles medium, chopped into small cubes
- 4 green onions chopped
- ¼ c Dill chopped
- 3 tablespoons avocado mayo
- salt pepper
Instructions
- Fill a medium saucepan with enough water to cover the eggs. Bring it to a boil.
- Add eggs and cook over medium heat for 10 minutes. Remove from the heat, carefully drain the water, and pour cold water over the eggs. (This will help with easier peeling).
- Once the eggs are cool, chop them into small pieces.
- Meanwhile, cook penne pasta in a pot of salted water according to package instructions. Drain water and add pasta to a large bowl.
- Drizzle 1 tablespoon of avocado oil over pasta to prevent from sticking.
- Heat avocado oil in a medium skillet over medium heat. Add Halloumi cheese and fry for 3-4 minutes on each side until golden brown. Remove from the heat.
- To a bowl with pasta, add eggs, Halloumi cheese, dill pickles, green onion, mayo, salt and pepper. Mix to combine. If the pasta salad looks dry, add 1 more tablespoon of mayo.
Cup of Yum
Notes
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- Cook the penne pasta in well-salted water to give it flavor and prevent it from being bland.
- When boiling the eggs, make sure to bring the water to a rolling boil before adding the eggs. This helps prevent the eggs from cracking.
- After boiling the eggs, don't forget to shock them in cold water. This not only stops the cooking process but also makes them easier to peel.
- Drizzle some avocado oil over the cooked pasta to prevent it from sticking. This also adds a nice sheen and extra flavor.
- When frying the Halloumi cheese, make sure the skillet is well-heated. This will give the cheese a beautiful golden brown color and a delicious crispy texture.
- If you want to make the salad ahead of time, it's best to add the dill, salt, and pepper just before serving. This will keep the salad fresh and the dill flavorful.
Nutrition Information
Calories
549kcal
(27%)
Carbohydrates
36g
(12%)
Protein
24g
(48%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
7g
Monounsaturated Fat
12g
Trans Fat
0.04g
Cholesterol
168mg
(56%)
Sodium
1604mg
(67%)
Potassium
322mg
(9%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
769IU
(15%)
Vitamin C
7mg
(8%)
Calcium
669mg
(67%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 549
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 24g | 48% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 168mg | 56% |
| Sodium | 1604mg | 67% |
| Potassium | 322mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 769IU | 15% |
| Vitamin C | 7mg | 8% |
| Calcium | 669mg | 67% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.