Haloumi Pasta Salad
by
DEZI MADAFFERI
Click play to watch Dezi make the recipe
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Yield 4
Prep time
10 MinCook time
15 MinTotal time
25 MinHaloumi Pasta Salad
A fresh and flavorful twist on pasta salad! This vibrant dish combines golden, honey-glazed Riverina Dairy Co. Haloumi with savoury D’orsogna Baked Leg Ham, juicy cherry tomatoes, and a lemony herb kick. Perfect for a quick, delicious meal or a crowd-pleasing side.
Ingredients
- 1 box Farfalle Pasta
- 1 punnet Cherry Tomatoes - halved
- 1 bunch flat leaf Parsley - roughly chopped
- ¼ Red Onion - finely sliced
- 1 Lemon
- Salt & cracked Black Pepper
- Olive oil
- 180g Riverina Dairy Co. Haloumi cheese - sliced into batons then squares
- D’orsogna Baked Leg Ham - sliced into strips
- ½ cup Honey
- ½ Bunch of fresh Thyme
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente according to the package instructions. Drain and set aside.
Prepare the Salad Base
- In a large salad bowl, combine the halved cherry tomatoes, sliced red onion, and roughly chopped parsley. Add the zest and juice of half a lemon. Toss in the D’orsogna Baked Leg Ham strips and season with salt and cracked black pepper.
- Add the parsley to the hand blender and blend. Add to the salad bowl.
Add the Pasta:
- Add the drained pasta to the salad bowl and gently toss to combine all ingredients.
Cook the Haloumi
- Heat a drizzle of olive oil in a non-stick fry pan over medium heat. Add the Riverina Dairy Co. Haloumi batons and cook for about 1 minute, or until lightly golden. Flip the haloumi, then drizzle with honey and add fresh thyme sprigs. Cook for another minute until caramelized.
Assemble the Salad
- Pour the warm honey-glazed haloumi and any remaining pan juices over the pasta salad. Toss gently to coat. Garnish with extra thyme sprigs and a final drizzle of honey if desired.