Start with making the dressing. Add the olive oil, tahini, lemon juice, lemon zest, honey, garlic, salt, and pepper to a large serving bowl and whisk to combine. Set aside.

Bring a large pot of water to a boil then add 1-2 tablespoons of kosher salt. Cook the pasta according to package instructions. Drain and give it a quick rinse under cold water. The pasta should be cool before adding it to the other ingredients so the veggies don't wilt.

While the pasta is cooking, grill your halloumi. Bring an indoor grill pan to medium-high heat and brush the grill with olive oil. Drizzle both sides of the halloumi planks with a bit more olive oil, then place them on the grill. Reduce the heat to medium and grill each side for about 5 minutes, or until the grill marks are golden brown and the cheese has softened.

Whisk the dressing again. Add the cooled pasta, snap peas, arugula, radishes, and mint to the bowl. Toss well to combine. Taste and season with more salt if desired. Add the slabs of grilled halloumi to the salad or cut them into bite-sized chunks and toss them with the pasta. Top with more freshly grated lemon zest and fresh mint before serving. This salad is great served at room temperature or chilled.