Katharina Kjeldgaard: Summery pasta salad with halloumi and curry dressing

Fresh and summery, this delicious pasta salad with curry dressing is perfect for warm evenings, picnics, or as a side for your next barbecue. Salty, pan-fried halloumi adds a delicious twist, while sweet peas, crisp radishes, and golden corn bring colour, crunch, and a sunny vibe to the dish.

Tip: You can easily adapt the salad with the vegetables you have on hand. Try adding cucumber, asparagus, bell peppers or shredded carrots for extra crunch and colour. It’s a great way to use up what’s in your fridge and make the salad your own.

Amount: 4 people

Easy to make

Time: 20 minutes

Ingredients:

300 g pasta spirals (whole grain if preferred)
200 g grilling cheese or halloumi
250 g sour cream
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp sugar
2-3 tsp curry powder
1 small red onion
100 g frozen peas
100 g canned corn
80 g radishes (approx. 8 pcs)
salt & pepper
chives

Instructions:

Cook the pasta according to the package instructions, then rinse with cold water.

Cut the halloumi into cubes and fry in a pan until golden and crispy.

Meanwhile, make the dressing. Mix sour cream, mayonnaise, lemon juice, sugar, curry powder, and finely chopped red onion. Stir well and season with salt and pepper to taste.

Combine the cooked pasta with the dressing, then add corn, peas, sliced radishes, and the fried halloumi.
Finish with a sprinkle of fresh chives.