Salmon & Roasted Vegetable Pesto Pasta Salad
- Ellen Stanton
- Sep 12, 2017
- 2 min read
This was the best seller on the salad menu I created at a local café last summer. Roasted vegetables are great idea to add to salads and the pasta makes it that little bit more filling. Also, let’s not forget the naughty but VERY nice touch of halloumi.
Ready in 35 minutes
Serves 2
Ingredients:
- ½ courgette (~150g)
- 1 red bell pepper (~150g)
- 1 red onion
- 80g farfalle pasta
- 1 salmon fillet
- 1 ½ tbsp sweet chilli sauce
- 30g sundried tomatoes
- 80g halloumi
- 2 handfuls of mixed salad leaves
- 2-3 tsp pesto
- 2-3 tbsp olive oil
- salt & pepper
- balsamic glaze (optional)
Method:
Preheat the oven to 180 degrees.
Chop the courgette into quarters, red onion into chunks and pepper into small squares, then place them all on a baking tray lined with foil. Drizzle over the olive oil, ensuring the vegetables are all coated and season with salt and pepper.
Marinate the salmon fillet in the sweet chilli sauce (this can be done in advance), wrap it in foil and place this on another baking tray. Then place both baking trays containing the salmon and vegetables into the oven for 25 minutes. Toss the vegetables around half way through the cooking time.
After 10 minutes into the cooking time, add boiling water to a saucepan along with the pasta and allow it to cook on a medium heat for 11-13 minutes.
Meanwhile, chop the sundried tomatoes into small pieces and slice the halloumi into strips. 5 minutes towards the end of the cooking time, begin to fry the halloumi for 2-3 minutes on each side.
Place a handful of mixed salad leaves into two separate bowls.
Drain the pasta and put it into a mixing bowl with the pesto. Add the cooked roasted vegetables and sundried tomatoes, then stir it all so the pesto coats everything (you might want to add more pesto). Equally divide this between the two bowls containing the salad leaves.
Finish off the salads by adding the halloumi and breaking apart the salmon fillet to be shared between the two bowls. If you have balsamic glaze, drizzle over a generous amount to give it that little extra touch!