Mediterranean Pasta Salad by @Grossypelosi

Mediterranean Pasta Salad by @Grossypelosi

If a trip to the Mediterranean isn't in your summer plans, this pasta salad by @grossypelosi can be!

Cook Time: 30 MINUTES

Serves: 4 PEOPLE


  • 1 8oz. box Banza gemelli 
  • 1 8oz package of halloumi 
  • 1 cup seeded and diced cumber
  • 1 cup halved kalamata olives
  • 1 cup quartered cherry tomatoes
  • 1 medium red onion, thinly sliced and diced
  • 1 cup red wine vinegar
  • 1/2 cup torn fresh mint leaves
  • 1 cup arugula


  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • Kosher salt, black pepper and red pepper flakes to taste
  1. Marinate onions: Place red onion in a small bowl and submerge in red wine vinegar. Let sit, uncovered, for the length of the rest of the recipe to allow the onions to marinate. 
  2. Fry Halloumi: Place a non-stick frying pan over medium heat. Slice halloumi into 1/8 inch thick pieces, lengthwise. Place slices into pan and fry them for 2-3 minutes on each side, until they are deeply browned. Place fried slices on to a plate to cool down. 
  3. Cook Banza: Add Banza to pot with boiling water and season generously with kosher salt. Cook according to package directions. Strain pasta and spread it out on a tray to cool down. 
  4. Make Dressing: Add olive oil, red wine vinegar, dijon mustard and honey to a small bowl and whisk until well combined. Add kosher salt, black pepper and red pepper flakes to taste.
  5. Assemble Salad: Add cooled pasta, cooled halloumi, cucumber, olives, tomatoes, mint leaves and dressing to bowl and mix to combine. 
  6. Refridgerate: Cover bowl and place in fridge for minimum 4 hours. Overnight works well. The longer it sits the more the flavors develop! 
  7. Serve: Remove pasta salad from fridge, add in arugula and toss to combine. Enjoy!