Halloumi Pasta Salad with Artichoke and Asparagus
- itsjdieb
- 13 minutes ago
- 4 min read
Pasta salads need to be more popular than they are - I mean cmon, they're meal preppable, they're easy to prep for dinner parties, and they are customizable to your dietary restrictions. This is my latest pasta salad recipe that I know is going to be on repeat for you - this is my Halloumi Pasta Salad with Artichoke and Asparagus.
Looking for the perfect spring pasta salad that’s light, but provides your body with all of the nutrients it needs in one meal? This Halloumi Pasta Salad with Artichoke and Asparagus is a fresh and flavorful dish that celebrates the best produce of the season. You have artichoke, arugula, asparagus, and zucchini, all great sources of fiber that we don't get enough of in the Standard American Diet. I wanted intentionally make you a recipe that was not only delicious and crave worthy, but one that brought in flavors that you aren't used to in your day to day. This recipe encourages you to grab produce at the store that you don't tend to grab! The pasta salad is also tossed with a lemon-Dijon vinaigrette - again light and flavorful.
My favorite part of the salad is definitely the salty and tanginess of the halloumi cheese. It brings the salad together and makes it not just a vegetable-based pasta salad - that would be boring. With just 1 cup of this cubed halloumi cheese, we're adding roughly 20 grams of protein to the mix. I do want to add that halloumi cheese is high in saturated fat and sodium, so if you are on a heart-healthy diet, I would be mindful of that.
Whether you're entertaining or just need a quick weeknight meal, this pasta salad is sure to become a staple. It’s vegetarian, easy to make, and packed with herbs, greens, and halloumi cheese.
Why You’ll Love This Halloumi Pasta Salad with Artichoke and Asparagus:
If you're tired of bland salads, this one is a total game-changer. Here's why you'll want it on repeat:
Fresh and seasonal: Spring vegetables like zucchini, asparagus, arugula, and artichokes shine in this simple yet satisfying dish.
Fiber-packed and satisfying: Thanks to all of the vegetables and fats from the olive oil and halloumi cheese, this salad will keep you satisfied for hours.
Great for meal prep: You can make a big batch and enjoy it throughout the week! Just keep the dressing separate until ready to eat.
Customizable: You can easily make it dairy-free without the addition of the halloumi cheese or bulk it up with lean protein such as chicken breast.
Yields: 4 servings
Portion: 1 bowl
Prep Time: 15 minutes
Total Time: 35 minutes
This recipe is vegetarian.
Ingredients:
For the Lemon-Dijon Vinaigrette:
1 tbsp Dijon mustard
Zest of 1 lemon
3 tbsp fresh lemon juice
1 tsp honey (optional – balances acidity)
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
For the Pasta Salad:
10 oz (about 3 cups) farfalle pasta
½ bunch asparagus, trimmed and cut into 2-inch pieces
1 zucchini, chopped medium
1 tbsp extra virgin olive oil (or avocado oil)
Salt and black pepper to taste
14 oz marinated artichoke hearts, drained and quartered
2 cups arugula, finely chopped
2 tbsp finely chopped fresh dill
¼ cup finely chopped fresh parsley
1-1 ½ cup cubed halloumi cheese
Instructions:
1. Preheat oven: preheat your oven to 400. Add asparagus and zucchini to a baking sheet. Coat with olive oil. Season with salt and black pepper to taste. Bake until crispy/you can poke a fork through the zucchini.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add farfalle and cook until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Make the lemon-dijon dressing:
In a small bowl or jar, whisk together the Dijon mustard, lemon zest, lemon juice, and honey (if using). Slowly drizzle in the olive oil while whisking continuously to emulsify. Season with salt and freshly ground black pepper to taste. 3. Pr
4. Grill the halloumi: Heat a non-stick skillet or grill pan over medium heat. Add cubed halloumi and cook for 2-3 minutes on each side, or until golden brown and crispy. Remove.
5. Assemble the salad: In a large bowl, combine the cooked pasta and roasted asparagus and zucchini, arugula, artichoke hearts, dill, and parsley. Add the grilled halloumi.
6. Serve: Drizzle the vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning with additional salt and pepper if needed.
Serve immediately or chill for up to 4 hours before serving. Enjoy!
Frequently Asked Questions:
Can I make this salad ahead of time?: Yes! Just keep the dressing separate until you're ready to eat. It stores well in the fridge for up to 4 days.
What’s a good substitute for arugula?: If you don't have arugula that's okay - you can substitute it for spinach to ensure you have a source of leafy greens in there
Don't like halloumi: Try feta, goat cheese, or even grilled tofu for a vegan option.
Can I use a different pasta?: Yes! You can use penne or fusilli. Use whole wheat or gluten-free pasta to suit your dietary needs as well.
How long does the dressing last?: The lemon Dijon dressing keeps for up to 1 week in the fridge in a sealed jar. Just shake before using.
What can I add to it?: Add toasted pine nuts or sunflower seeds for crunch.
Recipe Notes:
Dairy-Free Option: To make this salad completely dairy-free, simply skip the halloumi cheese or opt for a dairy free cheese. If you're worried about the lactose, go for a lactose free cheese or a low-in-lactose cheese such as parmesan or mozzarella.
Want more protein: Add chickpeas or white beans for extra protein and fiber. You can also opt for lean chicken breast or shrimp!
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