Easy Halloumi Pasta Salad Recipe for BBQs and Summer Parties

HONEY MUSTARD DRESSING
● 2 tbsps. white wine vinegar
● 2 tbsps. mayonnaise
● 1 tbsp. grainy or dijon mustard
● 1 tbsp. honey
● ½ tsp. dried oregano
● ¼ cup olive oil
INGREDIENTS
● 3 cups uncooked short (gluten-free) pasta of choice
● olive oil, for drizzling
● 1 medium courgette 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 grill to medium-high heat.
4. In a large mixing bowl, toss together courgette 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 cover 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.