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Lunch recipe

Herby Halloumi Pesto Pasta Salad with Spinach

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Halloumi pesto pasta salad with spinach and cherry tomatoes for a make-ahead lunch.

Start planningStart cookingIngredients
30 min520 kcal3 base servingsMake AheadBatch CookLunchbox Friendly
ContainsGluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: halloumi, pesto

Dietary fit: Vegetarian, Lower Sugar

Serving tip: A splash of pasta water helps the pesto coat everything evenly.

Halloumi Pesto Pasta Salad plated and ready to serve.

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Ingredients

What you need

  • 220g pasta
  • 225g halloumi
  • 95g pesto
  • 80g spinach
  • 200g cherry tomatoes
  • 1 tbsp olive oil

You'll also need

bowl, knife

Method

Step by step

Up to 8 clear steps
  1. Halloumi Pesto Pasta Salad cooking step 1: Get prepped.
    Step 1

    Cook the pasta

    Cook 220g pasta in boiling water with a pinch of salt for 9-11 minutes until tender but not mushy. Drain well, then spread it out for 2 minutes so the steam escapes.

    11 min
  2. Halloumi Pesto Pasta Salad cooking step 2: Start cooking.
    Step 2

    Prep the mix-ins

    Roughly chop the spinach and halve the cherry tomatoes. Pat the halloumi dry, cut it into bite-sized cubes, then fry in a dry non-stick pan for 2-3 minutes on each side until golden.

    3 min
  3. Halloumi Pesto Pasta Salad cooking step 3: Build the flavour.
    Step 3

    Make the dressing

    Stir pesto with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.

  4. Halloumi Pesto Pasta Salad cooking step 4: Bring it together.
    Step 4

    Dress while warm

    Toss the warm pasta with half the dressing for 30 seconds so it absorbs the flavour instead of sitting plain.

    1 min
  5. Halloumi Pesto Pasta Salad cooking step 5: Finish the dish.
    Step 5

    Fold everything together

    Fold through the halloumi and spinach and cherry tomatoes, then add the remaining dressing and toss again.

  6. Step 6

    Pack or serve

    Taste and adjust with black pepper. Serve at room temperature, or cool quickly and keep chilled if packing ahead.