Spring weather get us thinking about the pasta salads popping up on picnic tables and at backyard cookouts. Try this recipe with grilled spring veggies to elevate yours above the mayonnaise-y competition—it’s smoky, lemony, and fresh, while featuring delicious, salty, squeaky cheese.
Prepare the grill for Direct High Heat cooking (500°–550°F). Preheat for 15 minutes and brush the grill grates clean.
Set the grill to 550°F. Preheat for 15 minutes and brush the grill grates clean.
Slice the halloumi into ½"-thick slices. Brush both sides with 1 tbsp of the oil.
Toss the asparagus and artichokes in a large bowl with 1 tbsp of the oil and 1 tsp of salt.
Grill the halloumi, asparagus, and artichokes with the lid closed until the asparagus and artichokes are slightly charred and the cheese has good grill marks, about 3 minutes on the first side and 2–3 minutes on the second side.
Let the vegetables and cheese cool slightly, then chop them into bite-sized pieces.
Combine the asparagus, artichokes, halloumi, and remaining ingredients in a large mixing bowl.
The salad can be served immediately or stored in the refrigerator until ready to serve.
