This is the kind of pasta salad that actually feels exciting—salty, crispy halloumi, tons of fresh herbs, and that tangy Garden Greek dressing tying it all together. It’s bright, a little unexpected, and honestly better the longer it sits.
Ingredients
- 12 oz penne pasta
- 8 oz halloumi, sliced into ½-inch pieces
- 1 medium fennel bulb, very thinly sliced
- 2 cups arugula
- ½ cup fresh mint leaves, torn
- ½ cup fresh parsley, roughly chopped
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ½ cup cucumber, sliced or chopped
- Zest of 1 lemon
Dressing
- 1 stickpack Garden Greek Dressing Starter
- 5 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Juice of ½ lemon
- 1 small garlic clove, grated
- Salt + black pepper, to taste
Directions
-
Bring a large pot of salted water to a boil. Cook penne until al dente. Drain and rinse briefly under cool water to stop cooking. Let cool completely.
- Heat a drizzle of olive oil in a skillet over medium heat. Add halloumi slices and cook 2–3 minutes per side until golden and crisp. Transfer to a plate and let cool slightly, then tear or chop into bite-sized pieces.
- In a small bowl or jar, whisk together the Garden Greek dressing starter, olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper. Add a splash of water if needed.
- In a large bowl, combine cooled pasta, fennel, tomatoes, red onion, cucumber, and lemon zest. Toss with most of the dressing.
- Gently fold in arugula, mint, parsley, and crispy halloumi. Add remaining dressing as needed. Taste and adjust seasoning.
Notes & Tips
- Letting the salad sit for 15–20 minutes before serving helps the fennel soften and flavors meld.
- For extra crunch, add toasted pine nuts or pistachios.
- A handful of olives (like Castelvetrano) adds a nice briny pop.
- Best served slightly chilled or at room temp.
