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Prep Time
10 mins
Total Time
40 mins


12 oz
small dry pasta such as orecchiette
375 g
1/3 cup
prepared basil pesto
75 mL
1/4 cup
lemon juice
60 mL
approx. 2 cups
cherry tomatoes
500 mL
3 tbsp
olive oil, divided
45 mL
8 oz
halloumi cheese
250 g
1/2 tsp
salt, divided
2 mL
avocado, peeled, pitted and diced
2 cups
Compliments Baby Arugula
500 mL


Step 1

Cook pasta according to package directions; reserve 2 tbsp (30 mL) pasta water before draining. Toss pasta with pasta water, pesto and lemon juice. Set aside to cool while doing next steps

Step 2

Toss tomatoes with 2 tbsp (30 mL) oil and half the salt. Transfer to 9-in. (23-cm) square foil pan. Cut halloumi into 8 slices; brush with remaining oil and season with remaining salt

Step 3

Grill tomatoes on medium-high heat with barbecue lid closed, turning occasionally, about 5 min., or until they begin to blister. Open lid. Remove tomatoes from grill, if ready. Grill halloumi 3 to 5 min., turning once, until softened and grill-marked.

Step 4

Stir in grilled tomatoes, avocado and arugula into reserved pasta mixture. Divide onto 8 dishes. Top with grilled halloumi to serve.


Substitute arugula with baby spinach or mixed baby kale.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe):
22 g
Saturated Fat:
8 g
40 g
4 g
3 g
25 mg
15 g
560 mg
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