Peas, asparagus, rocket, mint and halloumi pasta salad
11
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This Mediterranean- inpired dish is full of fresh flavours and the peppery rocket works well with the distinctive saltiness of the halloumi.
Ingredients
White pasta, dry
160 g
Asparagus, raw
300 g, woody ends removed, stalks cut into 3cm lengths
Peas, fresh or frozen
160 g
Light Halloumi
160 g, sliced
Vinegar, All Types
¾ tablespoon(s)
Olive Oil
2 tablespoon(s)
Caster Sugar
¼ teaspoon(s)
Rocket
50 g
Mint, Fresh
1 sprig(s)
Instructions
1
Boil the pasta in medium saucepan in plenty of salted water for 8-10 minutes, until cooked to the bite. Drain, rinse under cold water, drain again and tip into a bowl.
2
Boil the asparagus in salted water for 4-5 minutes, until tender, then remove with a slotted spoon and add the peas to the water and boil them for 1 minute. Drain. Add the asparagus and peas to the bowl with the pasta.
3
Meanwhile, heat a frying pan to high and cook the halloumi for 1-2 minutes, each side until golden.
4
Whisk together the vinegar, olive oil and sugar. Pour over the pasta and toss well to combine, before stirring through the rocket and serving with the halloumi.
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