HONEY MUSTARD DRESSING
- 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
INGREDIENTS
- 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)
DIRECTIONS
- Whisk together ingredients for the honey mustard dressing and set aside.
- 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.
- Meanwhile, preheat the grill to medium-high heat.
- In a large mixing bowl, toss together zucchini and bell pepper with paprika, garlic powder, a drizzle of oil, salt & pepper.
- Drizzle oil separately onto red onion and halloumi slices, and season with salt & pepper.
- 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.
- Cool vegetables and halloumi slightly and cut into bite-sized pieces.
- 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
