Pasta Salad with Pesto Verde, Halloumi Cheese & Grilled Summer Veggies

This summery pasta salad with green pesto and Halloumi grill cheese is worthy of heating up the stovetop despite summer heat!

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 fresh 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.

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?)

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!

Instead of Halloumi grill cheese you can use any other cheese suitable for grilling and roasting.

Mix with Pesto Verde and it's ready!

Here are some more ideas for summer recipes

Here's the recipe for the Mediterranean pasta salad with green pesto and Halloumi:

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Pasta Salad with Green Pesto, Grilled Veggies & Halloumi Grill Cheese

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Pasta salad with green pesto and Halloumi grill cheese, roasted eggplants and zucchini, tomatoes, garlic, basil and sunflower seeds.

Vorbereitungszeit 5 Minuten Min.

Zubereitungszeit 15 Minuten Min.

Gesamtzeit 20 Minuten Min.

Portionen 4 portions

Autor Angelika Kreitner-Beretits

Zutaten

• 400 g (wholemeal spelt) pasta e.g. Penne, Farfalle
• ⅔ cup pesto verde alla Genovese, ca. 200g
• Halloumi grill cheese ca. 200g/~7oz
• 5 cloves of garlic
• 1 eggplant
• 1 Zucchini
• 3-4 tomatoes
• ½ cup sunflower seeds
• ½ cup basil leaves
• 3 tbsp. oil

Instruction

• 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!

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

August 9, 2018

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