Photo of Pea, asparagus, rocket & halloumi pasta salad by WW

Pea, asparagus, rocket & halloumi pasta salad

Points® value
Total Time
20 min
5 min
15 min
The peppery rocket works well with the distinctive saltiness of the halloumi in this Mediterranean-inspired dish.


White pasta, dry

160 g, Spirali pasta

Asparagus, raw

300 g, trimmed and cut into 3cm lengths on the diagonal

Peas, fresh or frozen

160 g

Light Halloumi

160 g

Red wine vinegar

¾ tablespoon(s)

Olive Oil

2 tablespoon(s)

Caster Sugar

¼ teaspoon(s)


50 g


  1. Cook the pasta in a pan of boiling water for 8-10 minutes or until al dente. Drain, rinse under cold water, drain again and tip into a large bowl.
  2. Meanwhile, cook the asparagus in a pan of boiling water for 2-3 minutes or until tender, adding the peas for the final minute of cooking. Drain, then add the vegetables to the bowl with the pasta.
  3. Cook the halloumi in a frying pan over a high heat for 1-2 minutes on each side or until golden.
  4. Whisk together the vinegar, olive oil and sugar. Pour over the pasta and toss well to combine, then stir through the rocket and serve with the halloumi


To get ahead, prep this up to the end of step 2 the day before serving. Keep in the fridge overnight.