Photo of Peas, asparagus, rocket, mint and halloumi pasta salad by WW

Peas, asparagus, rocket, mint and halloumi pasta salad

Points® value
Total Time
15 min
5 min
10 min
This Mediterranean- inpired dish is full of fresh flavours and the peppery rocket works well with the distinctive saltiness of the halloumi.


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)


50 g

Mint, Fresh

1 sprig(s)


  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.