Grilled salty halloumi is combined with crisp, tender vegetables, zesty sun-dried tomatoes, fresh basil, and a creamy honey mustard dressing for a satiating take on pasta salad. For additional protein, canned tuna can be added for a more substantial meal.

Difficulty: 2/5

Prep time: 20 min

Cook time: 6-8 min

Serves: 6


  • 2 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon grainy or dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon dried oregano
  • ¼ cup olive oil


  • 3 cups uncooked short (gluten-free) pasta of choice
  • olive oil, for drizzling
  • 1 medium zucchini, ends cut off and sliced lengthwise into quarters and halved
  • 1 bell pepper, seeded, and cut into 1-inch wide strips
  • ½ tsp. ground paprika
  • ½ tsp. garlic powder
  • a couple drizzles of oil with a high smoke point, like rice bran, canola, or grapeseed
  • kosher salt & pepper, to taste
  • 1 medium red onion, ends cut-off and sliced into ½-inch thick cross-sections
  • 1 package (7 oz./200g) halloumi, sliced lengthwise into large rectangles
  • ½ cup sun-dried tomatoes, roughly chopped
  • large handful of fresh basil, roughly torn or chopped
  • 1 can (5 oz./142g) tuna, drained (optional)


  1. Whisk together ingredients for the honey mustard dressing and set aside.
  2. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain, drizzle with olive oil, and let cool at room temperature.
  3. Meanwhile, preheat the grill to medium-high heat.
  4. In a large mixing bowl, toss together zucchini and bell pepper with paprika, garlic powder, a drizzle of oil, salt & pepper.
  5. Drizzle oil separately onto red onion and halloumi slices, and season with salt & pepper.
  6. Grill vegetables until lightly charred but still crisp, 3-4 minutes per side. Wrap cooked red onions with aluminum foil until ready to serve. Grill halloumi for 3-4 minutes per side.
  7. Cool vegetables and halloumi slightly and cut into bite-sized pieces.
  8. In a large serving bowl, toss together pasta, vegetables, halloumi, and sun-dried tomatoes with the honey mustard dressing. Toss in tuna if using. Finish with basil and more salt & pepper.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman