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- 250g pasta (fusilli or penne) - 200g halloumi cheese, sliced into 1 cm thick pieces - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small cubes - 1 red bell pepper, diced - 1/4 cup black olives, pitted and sliced into rounds - 2 tablespoons extra virgin olive oil - 1 tablespoon fresh lemon juice - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste When making Halloumi Pasta Salad, you want fresh and bright flavors. Start with your pasta. For this dish, fusilli or penne works best. These shapes hold the dressing well. Halloumi cheese is key. It brings a unique salty flavor and a nice texture. Slice it thick for that perfect fry. Next, grab colorful veggies. Cherry tomatoes add sweetness. Cucumbers give crunch. The red bell pepper adds a pop of color and taste. Black olives bring a bit of brine. Together, these ingredients create a vibrant salad. For the dressing, keep it simple. Extra virgin olive oil and fresh lemon juice provide a fresh taste. Dried oregano adds flavor depth. Finish with salt and black pepper. This blend will bring all the elements together beautifully. {{ingredient_image_2}} - Choosing the right pasta type: Use fusilli or penne. They hold the dressing well. Their shapes add fun and texture to the salad. - Tips for cooling pasta quickly: After cooking, drain the pasta. Rinse it under cold water for a minute. This stops the cooking and cools it fast. - How to achieve the best texture with halloumi: Slice halloumi into thick pieces. Sauté in a hot skillet for 2-3 minutes on each side. Look for a golden brown, crispy surface. This gives a great bite and flavor. - Suggested spices and herbs: Add dried oregano for a Mediterranean touch. Fresh basil adds a sweet, fragrant note. A pinch of red pepper flakes can spice things up. - Options for adding protein or extra vegetables: Grilled chicken or chickpeas boost protein. Try adding spinach or arugula for extra greens. Roasted zucchini or artichokes also work well. - Importance of letting flavors meld: Allow the salad to sit for 30 minutes before serving. This helps the flavors blend and deepen, making every bite tasty. - Gluten-free pasta alternatives: Use gluten-free penne or fusilli. They work just as well. - Vegan substitutes for halloumi: Try marinated tofu or vegan cheese. These options give a similar texture. - Low-carb options: Swap pasta for spiralized zucchini or cauliflower rice. This keeps it light and fresh. - Different vegetables to include: Bell peppers, radishes, or carrots add crunch. Avocado offers creaminess, while sun-dried tomatoes add sweetness. - Alternative dressings: A balsamic vinaigrette or a yogurt-based dressing can change the flavor profile. Experiment to find your favorite. - Other cheese options for substitution: Feta or mozzarella can replace halloumi. They bring different tastes and textures to the salad. To keep your Halloumi Pasta Salad fresh, store it in an airtight container. Place the container in the fridge right after serving. This keeps the flavors intact and prevents spoilage. The salad lasts for about 3 days when stored properly. If you have leftovers, separate the halloumi from the salad. This prevents the cheese from becoming too soggy. If you have leftover salad, you can enjoy it cold or warm. For a warm dish, lightly reheat it in a pan on low heat. Add a splash of olive oil to help bring back moisture. If the salad feels dry, squeeze some fresh lemon juice over it. This brightens the flavors and adds freshness. You can also toss in some fresh herbs to liven it up. What is halloumi cheese and how is it used in cooking? Halloumi is a semi-hard cheese from Cyprus. It has a unique texture and can be grilled or fried. This cheese does not melt, making it perfect for salads. Can I make the salad ahead of time? Yes, you can prepare it a few hours in advance. Just store it in the fridge. If making a day ahead, add the halloumi just before serving for the best texture. How can I customize the recipe to my taste? You can change the veggies or add proteins like chicken or chickpeas. Feel free to use your favorite herbs in the dressing. What to serve with halloumi pasta salad? This salad pairs well with grilled meats, fish, or hearty bread. You can also serve it as a light lunch on its own. Is halloumi gluten-free? Yes, halloumi cheese is gluten-free. It is made from milk, so it is safe for those avoiding gluten. How to prevent halloumi from becoming too salty? To reduce saltiness, soak the halloumi in water for 30 minutes before cooking. This helps draw out excess salt. Pro Tips Perfect Pasta Cooking: Ensure you cook pasta al dente for the best texture in your salad. This prevents it from becoming mushy when mixed with the dressing. Halloumi Searing Tips: For the best flavor, let the halloumi sit at room temperature for about 10 minutes before cooking. This helps it sear better and develop a crispy crust. Flavor Enhancement: Allow the salad to sit in the refrigerator for at least 30 minutes after mixing. This lets the flavors meld and intensify, making each bite more delicious. Fresh Herb Substitutions: If fresh basil is unavailable, consider using fresh parsley or mint for a different but equally refreshing herb flavor in your salad. {{image_4}} This blog post shared a delicious halloumi pasta salad recipe. We discussed key ingredients like pasta, halloumi, and fresh vegetables. Then, I provided step-by-step instructions to cook and assemble the salad. Next, I offered tips to perfect your dish and variations for different diets. Lastly, I covered storage tips and answered common questions. Try this salad for a tasty meal! Your friends and family will love it.

Halloumi Pasta Salad Delight

A refreshing pasta salad featuring halloumi cheese, fresh vegetables, and a zesty dressing.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 250 g pasta (fusilli or penne)
  • 200 g halloumi cheese, sliced into 1 cm thick pieces
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced into small cubes
  • 1 whole red bell pepper, diced
  • 1/4 cup black olives, pitted and sliced into rounds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • to taste salt and freshly cracked black pepper
  • a handful fresh basil leaves, torn for garnish

Instructions
 

  • In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse briefly under cold water to stop the cooking process. Set aside to cool completely.
  • Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. When the oil is hot, add the sliced halloumi cheese in a single layer. Cook for about 2-3 minutes on each side until the cheese is golden brown and slightly crispy. Once cooked, remove from heat and let it cool on a plate.
  • In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, and sliced black olives. Use a spatula or large spoon to toss the ingredients gently until they are evenly distributed.
  • In a small bowl, whisk together the remaining tablespoon of extra virgin olive oil, fresh lemon juice, dried oregano, and a pinch of salt and pepper. Mix well to combine, ensuring the oregano is evenly dispersed.
  • Pour the dressing over the prepared pasta salad and toss gently until all ingredients are well coated with the dressing.
  • Slice the cooled halloumi into bite-sized pieces and carefully fold them into the pasta salad, being gentle to not break the cheese apart.
  • Just before serving, add the torn fresh basil leaves on top as a fragrant garnish. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

Serve chilled for best flavor. Garnish with extra basil or halloumi if desired.
Keyword halloumi, pasta salad, vegetarian