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Hey there, pasta lovers! If you’re craving something fresh, cheesy, and totally delicious, this Halloumi Pasta Salad is just what you need. Packed with crisp vegetables, savory halloumi, and a flavorful dressing, it’s the perfect dish for any occasion. Whether you’re looking for a quick lunch, a light dinner, or something to serve at your next gathering, this salad will hit the spot! Plus, it’s super easy to make. Let’s get cooking!
Method
1. Make the Dressing
Start by preparing the dressing for your pasta salad. In a large mixing bowl, combine the olive oil, red wine vinegar, honey, grated garlic, and za’atar. Whisk everything together until the mixture is smooth and well-blended. As you taste it, you may want to adjust the seasoning. If you prefer a little heat, add red pepper flakes; if you like a bit more salt or pepper, feel free to add those as well. This is your base, so make it as bold as you like!
2. Prepare the Veggies
While the dressing is coming together, it’s time to prepare the veggies. Start by chopping the cucumber, roasted red pepper, artichoke hearts, cherry tomatoes, red onion, and olives into bite-sized pieces. These ingredients will give the pasta salad a refreshing crunch and vibrant color. Add all of these chopped veggies into the mixing bowl with the dressing and give them a good toss to ensure they are evenly coated with the dressing.
3. Sear the Halloumi
Next, heat a skillet over medium heat. Cut the halloumi cheese into small cubes. Once the skillet is hot, add the halloumi cubes and sear them for about 2-3 minutes per side or until they are golden brown and crispy. The searing process will give the halloumi a rich, savory flavor and a crunchy texture that will pair wonderfully with the crisp veggies. Once done, transfer the halloumi to the mixing bowl with the rest of the ingredients.
4. Add the Pasta and Kale
Now that the halloumi is ready, it’s time to add the rigatoni pasta. Make sure the pasta is cooked al dente before adding it to the bowl. Add the cooked pasta to the salad and give everything a gentle toss to combine. This step ensures the pasta is coated with all the dressing and flavor from the veggies. Just before serving, add the fresh baby kale and chopped cilantro into the bowl. Toss everything together one final time, ensuring the kale and cilantro are evenly distributed.
5. Serve
Your Halloumi Pasta Salad is now ready to be served! This dish can be enjoyed right away or chilled in the fridge for a bit before serving if you prefer it cold. The flavors meld wonderfully over time, so feel free to prepare it ahead of time for a quick, delicious meal later on.
Necessary Tools
- Large mixing bowl
- Whisk
- Skillet or frying pan (for searing halloumi)
- Knife and chopping board
- Measuring cups and spoons
Halloumi Pasta Salad Recipe
Cuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
5
minutesTotal time
20
minutesIngredients
1/2 lb cooked rigatoni
1 cup diced cucumber
1 cup chopped roasted red pepper
1 cup chopped artichoke hearts
1 cup halved cherry tomatoes
1/3 cup diced red onion
1/3 cup sliced olives
8 oz halloumi, seared and diced
A handful of cilantro, chopped
A couple of handfuls of baby kale
For the Dressing
1/2 cup olive oil
1/2 cup red wine vinegar
1 tbsp honey
1 clove garlic, grated
2 tsp za’atar
Red pepper flakes, salt, and pepper to taste
Directions
- Make the Dressing
In a large mixing bowl, combine the olive oil, red wine vinegar, honey, grated garlic, and za’atar. Whisk everything together until it’s smooth and well-blended. Taste it, and feel free to adjust the seasoning by adding red pepper flakes, salt, or pepper if you like a little extra kick. - Prepare the Veggies
Chop the cucumber, roasted red pepper, artichoke hearts, cherry tomatoes, red onion, and olives into bite-sized pieces. Toss them all into the mixing bowl with the dressing. Give it a good toss to coat everything in the flavorful dressing. - Sear the Halloumi
Heat a skillet over medium heat. Cut the halloumi into small cubes and sear them in the skillet until they’re golden brown on each side (about 2-3 minutes per side). Once they’re nice and crispy, add them to the bowl with the pasta salad. - Add the Pasta and Kale
Now, add the cooked rigatoni to the bowl. Give everything a gentle toss. When you’re ready to serve, toss in the fresh baby kale and chopped cilantro, giving it one last mix. - Serve
That’s it! Your Halloumi Pasta Salad is ready to be enjoyed!
Notes
- When searing halloumi, make sure your pan is hot enough before adding the cheese to get a crispy, golden exterior. If the pan is too cold, the cheese will stick and won’t crisp up as nicely.
- Be careful not to overcook the pasta. It should be al dente to maintain its texture in the salad.
Serving Suggestions
This salad is perfect as a light lunch or dinner on its own, but you can also pair it with grilled chicken or a side of crusty bread for a fuller meal. It also works great as a side dish for barbecues, picnics, or any gathering where you need something fresh and satisfying.
Fun Fact
Did you know that Halloumi is a cheese from Cyprus that doesn’t melt when heated? That’s why it’s perfect for searing and adds such a lovely crispy texture to this pasta salad!
Conclusion
This Halloumi Pasta Salad is a crowd-pleaser that’s quick to make and packed with amazing flavors. Whether you’re in the mood for something light and refreshing or just need a tasty meal, this salad has you covered. Plus, it’s super customizable, so feel free to swap in your favorite veggies or protein. Enjoy, and happy cooking!
