Bruschetta Summer Pasta Salad (HC)
Ingredients
- 60g wholemeal pasta
- 1 tbsp pine nuts (optional)
- 75g halloumi, sliced
- 1 tbsp fresh basil, chopped
- 2 large tomatoes, diced
- A handful of rocket
Dressing
- 1 tbsp balsamic vinegar
- 1 tsp extra virgin olive oil
- ½ garlic clove, crushed (or ¼ tsp garlic granules)
- Pinch of black pepper, to taste
Instructions
Cook the pasta according to the packet instructions. Drain and set aside to cool slightly.
In a small bowl, whisk together the dressing ingredients.
Heat a small frying pan on low heat. Toast the pine nuts for a few minutes. Keep an eye on them as they brown quickly. Set aside.
Place the halloumi in the same frying pan over medium heat and cook on each side for 2-3 minutes or until browned. Set aside to keep warm.
In a large bowl, combine the basil and tomatoes.
Pour over the dressing and toss gently to coat. Let it sit for a few minutes at room temperature.
Add the cooked pasta to the tomato mixture and stir to combine.
To serve, add the rocket to a bowl and add the dressed pasta. Top with the halloumi and pine nuts and enjoy.
Note - You could swap the halloumi to another protein such as chicken, tuna/salmon, beef strips or tofu/tempeh. Check the Food Swap List for more ideas and portion guidance.