Easy Halloumi Pasta Salad
Easy Halloumi Pasta Salad is a quick, fresh, and flavorful dish. It solves the problem of what to eat when you need something light and satisfying. After making this many times, I know the best way to get crispy halloumi. Crispy, fresh, and full of flavor. Try my Skirt Steak Tacos for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Skirt Steak Tacos and Easy Butter Braised Cabbage.
Why This Easy Halloumi Pasta Salad Is Pure Comfort
- Fresh and light
- Perfect for any meal
- Easy and quick
- Great for leftovers
What You'll Need for Easy Halloumi Pasta Salad
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz pasta
- 8 oz halloumi cheese
- 1 cup cherry tomatoes
- 1/2 cup sliced cucumber
- 1/4 cup sliced red onion
- 1/4 cup pesto
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt to taste
- Freshly ground black pepper
- Optional: Fresh basil
- Optional: Grated Parmesan
- Optional: Sliced cherry tomatoes
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Pasta: Use any shape you like. Rotini or penne work well.
- Halloumi: Cut into 1/4-inch slices for best results.
- Cherry Tomatoes: Wash and halve them for even distribution.
- Cucumber: Peel and slice into thin rounds.
- Red Onion: Use a sharp knife to slice into thin, even pieces.
🛒 Tools & Equipment I Recommend
- Non-Stick Griddle — Prevents halloumi from sticking and helps it crisp up nicely. → See on Amazon
- Measuring Cups — Ensures accurate portioning for consistent results. → See on Amazon
How to Make Easy Halloumi Pasta Salad
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
- Cook Halloumi: Heat a skillet over medium-high heat. Add a small amount of olive oil. Add halloumi slices and cook until golden and crispy, about 2-3 minutes per side. Remove from heat.
- Prepare Veggies: In a large bowl, add cherry tomatoes, cucumber, and red onion. Toss with a drizzle of olive oil, salt, and pepper.
- Combine Everything: Add cooked pasta and halloumi to the bowl with vegetables. Stir in pesto and toss until well combined.
- Serve: Serve immediately or refrigerate for up to 2 days. Garnish with fresh basil if desired.
Cook's Tips for Perfect Easy Halloumi Pasta Salad
- Texture: Use a non-stick skillet to get the best crispy texture on the halloumi.
- Common mistake and fix: If halloumi is too soft, cook it longer to get a better crisp.
- Flavor: Use fresh pesto for the best flavor. Store-bought is okay but not as vibrant.
- Serving: Let the salad sit for 10 minutes before serving to allow flavors to blend.
Storing & Reheating Easy Halloumi Pasta Salad
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare up to 2 days in advance. Add fresh herbs before serving.
Freezing Easy Halloumi Pasta Salad
Not recommended for best texture.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F for 10 minutes. Microwave: Reheat in short bursts, 30 seconds at a time.
Recipe Notes
- Chef tip: Cook halloumi in batches to avoid overcrowding the pan.
- Best substitution: Use mozzarella if you prefer a milder cheese.
- Make-ahead: Make the salad in advance and mix with pesto just before serving.
- Scaling: Adjust ingredient quantities based on the number of servings.
- Troubleshooting: If the salad is too dry, add a splash of olive oil or lemon juice.
Want to level up this recipe?
Chef's Knife — A sharp knife makes cutting vegetables and halloumi faster and more precise. → Check price on Amazon
Easy Halloumi Pasta Salad
Ingredients
Main Ingredients
- 12 oz pasta
- 8 oz halloumi cheese
- 1 cup cherry tomatoes
- 1/2 cup sliced cucumber
- 1/4 cup sliced red onion
Seasonings
- 1/4 cup pesto
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt to taste
- Freshly ground black pepper
Optional Toppings
- Fresh basil
- Grated Parmesan
- Sliced cherry tomatoes
- Crushed red pepper flakes
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
- Cook Halloumi: Heat a skillet over medium-high heat. Add a small amount of olive oil. Add halloumi slices and cook until golden and crispy, about 2-3 minutes per side. Remove from heat.
- Prepare Veggies: In a large bowl, add cherry tomatoes, cucumber, and red onion. Toss with a drizzle of olive oil, salt, and pepper.
- Combine Everything: Add cooked pasta and halloumi to the bowl with vegetables. Stir in pesto and toss until well combined.
- Serve: Serve immediately or refrigerate for up to 2 days. Garnish with fresh basil if desired.
Notes
- Chef tip: Cook halloumi in batches to avoid overcrowding the pan.
- Best substitution: Use mozzarella if you prefer a milder cheese.
- Make-ahead: Make the salad in advance and mix with pesto just before serving.
- Scaling: Adjust ingredient quantities based on the number of servings.
- Troubleshooting: If the salad is too dry, add a splash of olive oil or lemon juice.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for best texture.
- Oven reheat: Reheat in a preheated oven at 350°F for 10 minutes.
- Microwave reheat: Reheat in short bursts, 30 seconds at a time.
- Make ahead: Prepare up to 2 days in advance. Add fresh herbs before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 50g
- Fiber: 4g
- Sugar: 10g
- Sodium: 600mg
- Cholesterol: 40mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Halloumi Pasta Salad FAQs
Yes, you can make this salad up to 2 days in advance. Store in an airtight container and mix with pesto just before serving.
Halloumi might not have been cooked long enough or the salad might have sat too long before serving. Cook halloumi until crisp and serve fresh.
Freezing is not recommended as the texture and flavor may degrade. Enjoy it fresh or refrigerate for up to 3 days.
If you don't have pesto, you can use a mix of olive oil, garlic, and fresh herbs for a similar flavor.
This recipe is evergreen but works best in summer and spring when fresh vegetables are at their peak.
A Warm Final Note
I can’t wait for you to try Easy Halloumi Pasta Salad and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
