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Cook the pasta according to the package instructions. Drain and rinse with cold water, then set aside and let cool.
In a large mixing bowl, combine the cooked pasta, pitted kalamata olives, red capsicum, spring onions, and cherry tomatoes.
In a separate bowl, prepare the dressing by combining the mayonnaise, pesto, Dijon mustard, lemon juice, and caster sugar. Season with salt and pepper to taste. Whisk until well combined and smooth.
Pour the dressing over the pasta salad and toss until everything is evenly coated. Gently fold in the chopped avocado, then cover and set aside.
Heat a drizzle of olive oil in a non-stick pan over medium heat. Add the grated halloumi to the pan and spread it out in an even layer. Cook, stirring occasionally, until the halloumi is golden and crispy. Remove from the pan and let cool.
Sprinkle the crispy halloumi over the top of the salad, then serve!