Name: Pasta salad with haloumi and lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 91.00 gm olive oil; 40.00 ml white wine vinegar; 1 tsp finely grated lemon rind; 1 x 250g punnet cherry tomatoes, halved; 55g (1/3 cup) pitted black olives; 1 zucchini, ends trimmed, coarsely grated; 125.00 ml firmly packed torn fresh basil leaves; 40.00 ml chopped fresh continental parsley; 250g spaghetti; 9.20 gm olive oil, extra; 1 x 250g haloumi, cut crossways into 8 slices

Pasta salad with haloumi and lemon

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Lemon-infused pasta with crispy haloumi, tomatoes, olives, and zucchini.

Ingredients:

91.00 gm olive oil
40.00 ml white wine vinegar
1 tsp finely grated lemon rind
1 x 250g punnet cherry tomatoes, halved
55g (1/3 cup) pitted black olives
1 zucchini, ends trimmed, coarsely grated
125.00 ml firmly packed torn fresh basil leaves
40.00 ml chopped fresh continental parsley
250g spaghetti
9.20 gm olive oil, extra
1 x 250g haloumi, cut crossways into 8 slices

Instructions:

Combine the oil, vinegar, and lemon rind in a bowl, then generously season with salt and pepper.
In a bowl, mix together the tomato, olives, zucchini, basil, and parsley. In a large saucepan of lightly salted boiling water, cook the pasta according to package instructions until al dente. Drain and return to the pan.
Heat additional oil in a spacious non-stick skillet over medium-high heat. Sear haloumi for 2 minutes on each side until golden and heated through.
Combine the oil mixture and tomato mixture with the pasta, tossing until fully mixed. Serve the pasta in bowls and garnish with haloumi.

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