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Prep Time
10 mins
Total Time
40 mins
Serves
8

Ingredients

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
1
avocado, peeled, pitted and diced
2 cups
Compliments Baby Arugula
500 mL

Directions

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

Tip

Substitute arugula with baby spinach or mixed baby kale.
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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe):
Calories:
410
Fat:
22
Saturated Fat:
8
Carbs:
40
Fibre:
4
Sugar:
3
Cholesterol:
25 mg
Protein:
15
Sodium:
560 mg