Grilled Tomato & Halloumi Pasta Salad

Prep time: 10min
Total time: 40min
Serves: 8
12 oz
small dry pasta such as orecchiette
375 g
1/3 cup
prepared basil pesto
75 mL
1/4 cup
lemon juice
60 mL
approx. 2 cups
cherry tomatoes
500 mL
3 tbsp
olive oil, divided
45 mL
8 oz
halloumi cheese
250 g
1/2 tsp
salt, divided
2 mL
avocado, peeled, pitted and diced
2 cups
Compliments Baby Arugula
500 mL
Per serving (1/8 of the recipe):
22 g
saturated fat
8 g
40 g
3 g
15 g
25 mg
4 g
560 mg


  1. Cook pasta according to package directions; reserve 2 tbsp (30 mL) pasta water before draining. Toss pasta with pasta water, pesto and lemon juice. Set aside to cool while doing next steps

  2. Toss tomatoes with 2 tbsp (30 mL) oil and half the salt. Transfer to 9-in. (23-cm) square foil pan. Cut halloumi into 8 slices; brush with remaining oil and season with remaining salt

  3. Grill tomatoes on medium-high heat with barbecue lid closed, turning occasionally, about 5 min., or until they begin to blister. Open lid. Remove tomatoes from grill, if ready. Grill halloumi 3 to 5 min., turning once, until softened and grill-marked.

  4. Stir in grilled tomatoes, avocado and arugula into reserved pasta mixture. Divide onto 8 dishes. Top with grilled halloumi to serve.