Bring a large pot of salted water to a rolling boil, add pasta, and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a separate pot, boil water, add broccoli florets, and blanch for 3-5 minutes. Transfer to an ice bath, then drain.

Slice the fennel bulb thinly and place in a mixing bowl.

Heat a non-stick skillet over medium heat, add olive oil, and fry halloumi slices for 3-4 minutes each side until golden brown.

In the same skillet, toast pine nuts for 2-3 minutes until golden and fragrant. Set aside to cool.

In a large mixing bowl, combine cooled pasta, broccoli, fennel, olives, and bell peppers. Toss to mix.

Add pesto to the mixture and fold in gently, seasoning with salt and pepper to taste.

Plate the salad, top with crispy halloumi and toasted pine nuts, and serve warm or chilled.