3tablespoonsminced herbsany combination of tarragon, dill, parsley, chives, basil
1large clove garlicminced
2tablespoonsfresh lemon juiceabout 1/2 lemon
kosher salt and fresh ground pepper to taste
Bring a large pot of water (about 6 cups) to a boil, and add salt, if desired, to the water, and then add the pasta. Cook the pasta until it's just al dente. Make sure you don't overcook it!
When the pasta is just about finished cooking, add the asparagus and green beans to the pot, and let cook for about 1-2 minutes. The vegetables should be crisp, and the pasta should be tender but not overcooked. Drain, rinse with cold water, and set aside to cool.
Heat a nonstick frying pan on medium-high heat, and sear the Halloumi for about 1 minute on each side, or until golden. Remove from heat and set aside.
In a large mixing bowl, combine the cooled pasta, asparagus, green beans, cherry tomatoes, artichoke hearts, corn, radicchio, and scallions.
Cut the grilled Halloumi into 1-inch pieces, and add it to the bowl.
Toss everything well to combine.
For the dressing, combine all ingredients in a mason jar, and shake well.
Pour about 1/2 of the dressing over the pasta salad, and refrigerate for about 30 minutes to let the flavors combine.
Add additional dressing prior to serving, if needed.
This makes a large jar of dressing, and you may not need it all for this recipe. Keep any leftover dressing in the mason jar for 3-4 days to use on salad, or as a fresh vegetable dip.