This summery pasta salad with green pesto and Halloumi grill cheese is worthy of heating up the stovetop despite summer heat! (Directly to the recipe)
In addition, with this salad you can use up what grows in the summer in excess in the gardens: tomatoes, zucchini, and also eggplants! Since the salad stays freh for about 2-3 days, you may prepare a little more so you don’t have to cook for a while during the summer heat.
Especially in summer, many gardeners have the problem: What do I do with the many tomatoes? And all the zucchinis! Of course you are happy about the abundant harvest, but eventually all the neighbors are taken care of and it still continues to grow …
This recipe is one of many ways to master the abundant harvest. The salad is perfect for a picnic, as a gift for the barbecue or as a healthy alternative to the fries in the outdoor pool. (Although they are somehow a must, are not they?)
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While the eggplant, the zucchini and the garlic are roasted, the tomatoes stay raw. The fresh basil leaves are not cut, this makes the whole cooking thing a bit faster. The sunflower seeds provide a bit more bite between the teeth and the Halloumi is the star of the court, so to speak. But it can also be left out calmly, the salad tastes really good even without the grilled cheese! Mix with Pesto Verde and it’s ready!
Here are some more ideas for using up zucchini:
Here’s the recipe for the Mediterranean pasta salad with green pesto and Halloumi:
PASTA SALAD WITH PESTO VERDE AND HALLOUMI GRILL CHEESE
- 400 g (wholemeal spelt) pasta e.g. Penne, Farfalle
- 2/3 cup pesto verde alla Genovese, ca. 200g
- Halloumi grill cheese ca. 200g/~7oz
- 5 cloves of garlic
- 1 eggplant
- 1 Zucchini
- 3-4 tomatoes
- 1/2 cup sunflower seeds
- 1/2 cup basil leaves
- 3 tbsp. oil
- Boil pasta until al dente.
- Cut eggplants, zucchini and tomatoes. Peel and chop garlic or mince it.
- Roast the eggplant, zucchini and garlic in a pan with a little oil until they are soft and slightly brownish.
- Mix all ingredients in a bowl - ready!