Summer and pasta salad go together. But if you are tired of the same recipes and are looking for some new inspiration, we have something special for you. We took the iconic flavour of the legendary Caesar salad, added some pasta and created an amazing vegetarian version with grilled halloumi instead of chicken. We used yoghurt dressing instead of heavy mayo too. The result? Refreshing, filling, and perfectly balanced bowl ready in 20 minutes that works as a quick lunch on a hot day or as a recipe for a summer BBQ too.
Nutrition (1 serving)
- 610 kcal
- 59 g carbohydrates
- 30 g fats
- 28 g protein
Per 4 portions
- 250 g pasta
- 3 slices of wholegrain toast bread
- 225 g halloumi cheese
- 250 g lettuce
- 3 tbsp Greek yoghurt
- 3 tbsp olive oil
- 2 tsp dijon mustard
- 1 tbsp parmesan
- himalayan salt
- pepper
- 3 g anchovy
- lemon juice
- 3 tbsp pad thai sauces
- 3 tbsp parmesan
Instructions
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Cook the pasta in salted water according to the instructions, then drain and leave to cool. Wash the lettuce and shred it into smaller pieces.
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Cut the sandwich bread into cubes and toast it in a pan with a drop of oil or in an air fryer until golden and crispy.
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Cube the halloumi and fry in an air fryer or pan until golden.
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In a bowl, mix the Greek yoghurt, olive oil, Dijon mustard, finely chopped garlic and Pad Thai sauce until smooth. Mash the anchovies with a fork and add them, together with a tablespoon of Parmesan, a couple of drops of lemon juice, salt and pepper.
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Add the shredded lettuce, cooked pasta, toasted croutons and grilled halloumi into a large bowl. Pour the dip over the salad and mix carefully but thoroughly.
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To finish, sprinkle with three more tablespoons of Parmesan, and you're good to serve.
