Halloumi Pasta Salad
This is the kind of pasta salad that actually feels exciting—salty, crispy halloumi, tons of fresh herbs, and that tangy Greek Goddess dressing tying it all together. It’s bright, a little unexpected, and honestly better the longer it sits.
Ingredients
- 12 oz penne pasta
- 8 oz halloumi, sliced into ½-inch pieces
- 1 medium fennel bulb, very thinly sliced
- 2 cups arugula
- ½ cup fresh mint leaves, torn
- ½ cup fresh parsley, roughly chopped
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup cucumber, sliced or chopped
- Zest of 1 lemon
Dressing
- 1 stickpack Greek Goddess Dressing Starter
- 5 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of ½ lemon
- 1 small garlic clove, grated
- Salt + black pepper, to taste
Directions
-
Bring a large pot of salted water to a boil. Cook penne until al dente. Drain and rinse briefly under cool water to stop cooking. Let cool completely.
- Heat a drizzle of olive oil in a skillet over medium heat. Add halloumi slices and cook 2–3 minutes per side until golden and crisp. Transfer to a plate and let cool slightly, then tear or chop into bite-sized pieces.
- In a small bowl or jar, whisk together the Greek Goddess dressing starter, olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper. Add a splash of water if needed.
- In a large bowl, combine cooled pasta, fennel, tomatoes, red onion, cucumber, and lemon zest. Toss with most of the dressing.
- Gently fold in arugula, mint, parsley, and crispy halloumi. Add remaining dressing as needed. Taste and adjust seasoning.
Notes & Tips
- Letting the salad sit for 15–20 minutes before serving helps the fennel soften and flavors meld.
- For extra crunch, add toasted pine nuts or pistachios.
- A handful of olives (like Castelvetrano) adds a nice briny pop.
- Best served slightly chilled or at room temp.
