Haloumi Pasta Salad

    23 minutes

    This pasta salad has something for everyone - haloumi, tomatoes, olives, mushrooms, herbs and the secret ingredient - finely grated lemon rind. Very good at BBQs.


    Washington, United States
    6 people made this

    Serves: 8 

    • 500g spiral/fusilli pasta
    • 1 teaspoon salt
    • 1/2 teaspoon of black pepper
    • 2 tablespoons of extra virgin olive oil
    • 2 tablespoons of balsamic vinegar
    • 6 fresh, ripe tomatoes
    • 180-200g haloumi, crumbled or diced
    • 1/4 cup (40g) olives, pitted and chopped
    • 125g marinated mushrooms (fresh is ok)
    • 1/2 cup chopped fresh parsley
    • 1/2 cup chopped fresh basil
    • 1 generous teaspoon of lemon zest

    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Bring a large pot of well salted water to a boil and cook the pasta according to packet directions, until al dente. Drain the pasta, season it with half of the salt and pepper and add the olive oil and balsamic vinegar. Mix well and set aside to cool to room temperature.
    2. While the pasta cools, chop the tomatoes and place them in a large serving bowl. Season with remaining salt and pepper. Add the haloumi, olives, mushrooms, parsley and basil. Mix well.
    3. When the pasta is at room temperature, transfer it to the serving bowl, add the lemon zest and toss it well with the other ingredients.
    4. Taste and re-season if necessary. Serve at room temperature.


    You can use feta instead of haloumi if you like.

    Serving suggestion

    I don't chill this salad and it's best to eat the day it's made.

    See it on my blog

    See it on my blog, Pink Bites

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)