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Prep time
2 hours 30 minutes
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Cook time
45 minutes
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Serves
3-6 people
Author Notes
This is a wonderful addition to your pasta salad recipes. This dish makes a wonderful main course all by itself, or a side dish for those elaborate dinners. It also can do no wrong. Great for vegans, gluten-free(rs), keto and vegetarians. Finally, a people pleaser!!! —spicedharvest
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Ingredients
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1 cup
Fusilli or Macaroni
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1/2
Red Cabbage
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1/2 cup
Corn
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100 grams
Halloumi Cheese
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1/4 cup
Black Olives
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1/4
Red Ball Peppers (Chopped)
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1/2 cup
Toasted Sesame Seed Oil
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1/2
Medium Red Onions
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1 teaspoon
Mild Curry Powder
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1 teaspoon
Chicken Stock Powder (Optional)
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1 teaspoon
Black Pepper
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1 teaspoon
Ginger Powder
Directions
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Pre-Heat your oven to 200C.
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Boil the pasta until soft and drain through a sieve under water. Set aside to drain.
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Prepare the red cabbage. Chop the red cabbage into desired shape and soak in warm water for about 10 mins. Drain and set aside.
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On a baking tray, Slice the onions, chop the red ball peppers and cube the halloumi cheese. Spread the corn as well (if you are not using cooked corn).
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Grill in a pre-heated oven for about 10 - 15 mins at 200C.
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In a bowl, mix the toasted sesame seed oil, curry powder, ginger powder, black pepper and vegetable stock powder. I heated the oil up in a pan to cook the spices a bit.
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Transfer cooked pasta into a separate bowl and pour the oil mix over it.
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Add the grilled vegetables and mix thoroughly.
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