Description
A vibrant summer pasta salad with creamy wasabi mayo dressing, crispy halloumi, and fresh peas. Perfect for a light lunch or side dish.
Ingredients
Units
- 6 oz (150 gr) pasta of your choice
- fava beans
- green peas
- piece of halloumi
- basil
- wasabi rocket (or regular rocket if you cant find)
- avocado
- 2 tbsp of wasabi mayonnaise
- 3 tbsp of greek yoghurt
- 1.5 tbsp of lemon juice
- white pepper
- 0.5 tsp salt
Instructions
- Cook the pasta according to package instructions, drain, rinse under cold water, add a little oil to prevent sticking, and leave to cool.
- Briefly cook or blanch the beans and peas, drain, and leave to cool.
- Cut the halloumi into smaller pieces and quickly fry in a pan. Leave to drain on kitchen paper.
- Make a dressing by combining the ingredients and stirring well.
- Add all ingredients together except the halloumi and salad and mix to combine.
- When serving, add the salad leaves and the halloumi on top.
Notes
- For best results, use small pasta shapes like farfalle or rotini that hold the dressing well.
- If you don’t have wasabi mayonnaise, make a simple mayo dressing and add a pinch of wasabi powder or paste for a subtle kick.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days. Add the halloumi just before serving to maintain its crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50