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30 min cook time

Mediterranean Pasta Salad by @Grossypelosi

If a trip to the Mediterranean isn't in your summer plans, this pasta salad by @grossypelosi can be! Ingredients 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 Dressing: 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 Directions 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.  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.  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.  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. Assemble Salad: Add cooled pasta, cooled halloumi, cucumber, olives, tomatoes, mint leaves and dressing to bowl and mix to combine.  Refridgerate: Cover bowl and place in fridge for minimum 4 hours. Overnight works well. The longer it sits the more the flavors develop!  Serve: Remove pasta salad from fridge, add in arugula and toss to combine. Enjoy!