1
Combine salad dressing ingredients in a small mason jar and shake to combine. Set aside.
2
Boil the pasta until tender. Drain and rinse.
3
Dice your cucumbers and red pepper and add to a large bowl.
4
Add the pasta to the bowl with the veggies, then add sliced olives and the baby tomatoes.
5
Slice the Halloumi and fry it in a pan with a splash of extra virgin olive oil. Fry on both sides until golden brown.
6
Remove the cheese from the pan and cut into cubes. Add the cheese to the bowl of salad fixings.
7
Add half of the dressing to the salad and mix well. Taste and add more dressing if desired.
8
The salad can be stored in the fridge for up to a week.