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
Recipe
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Lunch recipe
Herby Halloumi Pesto Pasta Salad with Spinach
Halloumi pesto pasta salad with spinach and cherry tomatoes for a make-ahead lunch.
30 min520 kcal3 base servingsMake AheadBatch CookLunchbox Friendly
ContainsGluten, Milk
Allergy and dietary checks
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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.
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Method
Step by step
Step 1Cook 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.
Step 2Prep 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.
Step 3Make the dressing
Stir pesto with 1 tablespoon olive oil, a little black pepper, and a pinch of salt only if needed.
Step 4Dress while warm
Toss the warm pasta with half the dressing for 30 seconds so it absorbs the flavour instead of sitting plain.
Step 5Fold everything together
Fold through the halloumi and spinach and cherry tomatoes, then add the remaining dressing and toss again.
- Step 6
Pack or serve
Taste and adjust with black pepper. Serve at room temperature, or cool quickly and keep chilled if packing ahead.
More to plan
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