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Colourful, crunchy and packed with roasted veggies — this is the kind of pasta salad that makes eating your greens feel like a treat!
1.
Heat the oven to 200°C fan / 220°C conventional.
2.
Put the asparagus, courgette, peppers and onion on a baking tray. Add 1 tbsp olive oil and toss.
3.
Roast for 20–25 minutes, turning halfway.
4.
Meanwhile, cook the pasta according to the packet instructions. Drain and rinse briefly under cold water.
5.
Mix 2 tbsp olive oil, vinegar, Dijon mustard and garlic granules in a small bowl.
6.
Grill the halloumi or tofu in a hot frying pan for 2–3 minutes on each side, until golden.
7.
Add the pasta, roasted vegetables, basil and dressing to a large bowl.
8.
Mix well and top with the grilled halloumi.
9.
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12.
Storage information
Store in an airtight container in the fridge for up to 3 days. For the best texture, keep the dressing and grilled halloumi separate and add them just before serving.
Tip
Substitute the pasta type by your diet plan - chickpea, edamame, lentil or black bean pasta are great low carb options
Cost-saving tips
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