Pea, asparagus, rocket & halloumi pasta salad
11
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The peppery rocket works well with the distinctive saltiness of the halloumi in this Mediterranean-inspired dish.
Ingredients
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)
Rocket
50 g
Instructions
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
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