Cellentani Pasta Salad with Lemon Tahini Sauce

THIS PASTA SALAD IS MADE WITH RADISHES, MINT, HALLOUMI CHEESE AND LEMON TAHINI VINAIGRETTE

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Skill
Beginner
Diet
Vegetarian

Indulge in a refreshing blend of flavours with this Barilla Cellentani Salad featuring crisp radishes, fragrant mint, and savoury halloumi cheese. Drizzled with a zesty lemon-tahini vinaigrette, this al dente pasta salad is the perfect way to elevate your next picnic spread. 

Ingredients 5 Number of Servings

1 box Barilla Cellentani Pasta

½ lbs halloumi cheese, sliced

5 tbsp olive oil

3 tbsp tahini

3 tbsp honey

1 tsp lemon zest

3 radishes, sliced thin

1/3 cup parsley, chiffonade

1/3 cup basil, chiffonade

¼ cup mint, chiffonade

1 pint cherry tomatoes, halved

1 cup snow peas, halved

Salt and pepper to taste 

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Instructions

  • Bring a pot of water to a boil and cook the Barilla Cellentani pasta according to the box directions.

  • Drain the Barilla Cellentani, drizzle with 1 tbsp olive oil and set aside on a sheet tray to cool. 

  • Prepare the dressing by whisking tahini, 2 tbsp olive oil, lemon zest and honey together. Season with salt and pepper and set aside. 

  • Place the cold Barilla cellentani, herbs, and veggies in a large bowl. Stir in the dressing and refrigerate. 

  • Brush the halloumi cheese with remaining olive oil on both sides. Grill the cheese on both sides until marks are visible. 

  • Top the pasta salad with freshly grilled halloumi cheese and reserved herbs.

  • Serve immediately.

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