Why does this pasta salad have wasabi in the dressing? Because wasabi mayonnaise mixed with Greek yoghurt and lemon juice makes a dressing that is creamy, tangy, and sharp in a way that regular mayo never manages. It coats pasta, blanched green peas, fava beans, and avocado without being heavy.
The halloumi is pan-fried until golden and goes on top right before you eat. If you fold it in too early, it cools down and turns rubbery. The wasabi rocket (or regular rocket if you cannot find it) goes on last. The whole bowl is cold except the warm cheese on top. Pretty damn awesome combination, trust me.
Tips for Making Green Pea Pasta Salad with Halloumi
Rinse the pasta in cold water after cooking
Cook, drain, rinse under cold water, and toss with a little oil to stop it sticking. This is a cold salad, not a hot pasta dish. Room temperature pasta clumps.
Small shapes like farfalle or rotini hold the dressing better than long noodles.
Fry the halloumi just before serving
Cut halloumi into small pieces and fry quickly in a dry or lightly oiled pan until golden on both sides.
Halloumi does not melt like regular cheese. It softens and browns. Serve it hot on top of the cold salad for the temperature contrast.
Green Pea Pasta Salad with Halloumi
Total Time: 35 minutes
Yield: Serves 4
Diet: Omnivore, Vegetarian
Description
A vibrant summer pasta salad with creamy wasabi mayo dressing, crispy halloumi, and fresh peas. Perfect for a light lunch or side dish.
Ingredients
Units
- 6 oz (150 gr) pasta of your choice
- fava beans
- green peas
- piece of halloumi
- basil
- wasabi rocket (or regular rocket if you cant find)
- avocado
- 2 tbsp of wasabi mayonnaise
- 3 tbsp of greek yoghurt
- 1.5 tbsp of lemon juice
- white pepper
- 0.5 tsp salt
Instructions
- Cook the pasta according to package instructions, drain, rinse under cold water, add a little oil to prevent sticking, and leave to cool.
- Briefly cook or blanch the beans and peas, drain, and leave to cool.
- Cut the halloumi into smaller pieces and quickly fry in a pan. Leave to drain on kitchen paper.
- Make a dressing by combining the ingredients and stirring well.
- Add all ingredients together except the halloumi and salad and mix to combine.
- When serving, add the salad leaves and the halloumi on top.
Notes
- For best results, use small pasta shapes like farfalle or rotini that hold the dressing well.
- If you don’t have wasabi mayonnaise, make a simple mayo dressing and add a pinch of wasabi powder or paste for a subtle kick.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days. Add the halloumi just before serving to maintain its crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Category: Side Dish
Method: No-Cook
Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Frequently Asked Questions
What is wasabi rocket?
A salad green with a peppery, wasabi-like bite. It is sharper than regular rocket (arugula). If you cannot find it, regular rocket works. The wasabi flavour is already in the dressing.
Can I use regular mayonnaise instead of wasabi mayo?
Yes. Add a quarter teaspoon of wasabi paste or powder to two tablespoons of regular mayo. Stir well. Start with less wasabi and taste before adding more.
How do I keep the halloumi crispy?
Fry it right before serving and place it on top of the salad. Do not toss it in. Halloumi stays its best texture for about ten minutes after frying. After that it firms up and loses the golden crust.
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