Tahini Pasta Salad with Halloumi
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 -6
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Calories
495 kcal
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Course
Salad
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Cuisine
Mediterranean
Tahini Pasta Salad with Halloumi
Description
This salad combines fusilli pasta cooked and cooled, with a dressing made from tahini, olive oil, lemon juice and zest, honey, garlic, and salt for a nutty, citrusy creaminess. Snap peas, arugula, thinly sliced radishes, and chopped mint provide fresh crunch and herbaceous brightness. Halloumi cheese slices are grilled until golden brown with characteristic grill marks and a softened texture that contrasts with the fresh vegetables.
The ingredients are tossed together with the dressing to coat the pasta and veggies evenly. The salad is best enjoyed fresh the day it is made, since the radishes will gradually soften upon storage. This dish is versatile as an accompaniment or stand-alone lunch, combining savory, tangy, and herbal notes enhanced by the distinct texture of grilled halloumi.
It can be made up to three days in advance, although the radishes will lose some crispness over time.
Ingredients
- ¼ cup extra-virgin olive oil
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 teaspoon lemon plus more for serving, zest
- 1 teaspoon honey
- 1 garlic pressed or minced, small clove
- ½ teaspoon kosher salt
- ½ pound fusilli pasta
- ¼ pound halloumi cheese , sliced into ¼-inch thick planks
- olive oil , for grilling
- 1 cup snap peas , trimmed and cut into thin strips
- 1 cup arugula
- ½ cup radish about 4 or 5, thinly sliced
- ¼ cup mint , chopped
Instructions
- Start with making the dressing. Add the olive oil, tahini, lemon juice, lemon zest, honey, garlic, salt, and pepper to a large serving bowl and whisk to combine. Set aside.
- Bring a large pot of water to a boil then add 1-2 tablespoons of kosher salt. Cook the pasta according to package instructions. Drain and give it a quick rinse under cold water. The pasta should be cool before adding it to the other ingredients so the veggies don't wilt.
- While the pasta is cooking, grill your halloumi. Bring an indoor grill pan to medium-high heat and brush the grill with olive oil. Drizzle both sides of the halloumi planks with a bit more olive oil, then place them on the grill. Reduce the heat to medium and grill each side for about 5 minutes, or until the grill marks are golden brown and the cheese has softened.
- Whisk the dressing again. Add the cooled pasta, snap peas, arugula, radishes, and mint to the bowl. Toss well to combine. Taste and season with more salt if desired. Add the slabs of grilled halloumi to the salad or cut them into bite-sized chunks and toss them with the pasta. Top with more freshly grated lemon zest and fresh mint before serving. This salad is great served at room temperature or chilled.
Notes
- Prepare the salad up to three days ahead, but note the radishes will soften with time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 495 kcal
% Daily Value*
| Calories | 495kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Sodium | 644mg | 27% |
| Potassium | 185mg | 4% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 24mg | 27% |
| Calcium | 331mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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