This halloumi pasta brings together salty, squeaky cheese with a quick and wholesome vegetable sauce. Cubes of halloumi are pan-fried until golden, then tossed with pasta, zucchini, and a savory tomato sauce flavored with oregano and olives.
It’s a straightforward and satisfying vegetarian meal that’s ready in about 40 minutes. The combination of textures and Mediterranean flavors makes it a wonderful option for any night of the week.
Why You’ll Love Halloumi Pasta
- Frying the halloumi first gives it a delicious golden-brown crust and a warm, soft interior, which is the ideal texture for the cheese.
- Cooking the fresh tomatoes briefly before adding them back at the end keeps some of their bright flavor and firm texture, providing a nice contrast to the cooked sauce.
- Simmering the sauce allows the flavors of the tomato, zucchini, and herbs to deepen and combine.
Halloumi Pasta Ingredients
- Halloumi: You can find this cheese in the specialty cheese section of most grocery stores. Pat it dry before cubing to get a better sear in the pan.
- Pasta: Penne is a great choice because its shape holds the sauce well, but any short pasta like fusilli or rigatoni works.
- Tomatoes: Using both canned diced tomatoes and fresh cherry tomatoes adds two layers of flavor: one rich and cooked, the other bright and fresh.
- Olives: Kalamata olives add a briny, salty note that complements the halloumi. If you don’t care for olives, you can leave them out.
Exact quantities are in the recipe card below.
How to Make Halloumi Pasta
Step 1: Cook the Pasta and Prep
Start by getting a large pot of salted water on to boil for the pasta. Cook the pasta according to the package instructions. While it’s cooking, you can chop the halloumi, zucchini, tomatoes, and parsley.
Step 2: Brown the Halloumi and Tomatoes
In a large skillet, pan-fry the halloumi cubes until they are golden brown on all sides, then remove them to a plate. In the same pan, quickly cook the halved cherry tomatoes for a minute or two until they soften slightly, then add them to the plate with the halloumi.
Step 3: Make the Vegetable Sauce
Add the zucchini and garlic to the skillet and cook for a few minutes. Pour in the canned tomatoes, olives, and oregano. Let the sauce simmer for about 10 minutes for the flavors to meld and the zucchini to become tender.
Step 4: Combine and Serve
Drain the cooked pasta, making sure to save a cup of the starchy pasta water. Add the pasta to the skillet with the sauce, along with the cooked halloumi, cherry tomatoes, and fresh parsley. Toss everything together, adding a splash of pasta water if needed to loosen the sauce, and serve right away.
Storage Tips for Halloumi Pasta
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat with a splash of water until hot. Freezing is not recommended, as the texture of the halloumi and pasta will change.
Expert Tips for Halloumi Pasta
- Halloumi and olives are quite salty, so be sure to taste the sauce before adding any extra salt.
- Reserving pasta water is key. The starchy water helps the sauce cling to the pasta and creates a better texture.
- Feel free to use any short pasta shape you have on hand. Fusilli, rigatoni, or shells would all work well.
- For a little heat, add a pinch of red pepper flakes along with the garlic.
What to Serve with Halloumi Pasta?
This pasta is a complete meal on its own, but a simple green salad with a light vinaigrette would be a nice addition.
Halloumi Pasta Recipe FAQs
Can I make this gluten-free?
Yes, this recipe works very well with your favorite brand of gluten-free pasta. Just cook it according to the package directions.
What other vegetables can I add?
Chopped bell peppers, mushrooms, or a few handfuls of fresh spinach would be great additions. Add peppers or mushrooms with the zucchini, and stir in spinach at the very end until it wilts.
Is halloumi vegetarian?
Most halloumi is vegetarian, but some traditional brands may use animal rennet. If this is a concern, check the package label to ensure it’s made with microbial or vegetable rennet.
Halloumi Pasta
Ingredients
- 9 ounces penne pasta 250g
- 1 tablespoon olive oil
- 4 ounces halloumi cheese cubed, 120g
- 12 ounces cherry or grape tomatoes halved, 340g
- 11 ounces zucchini cubed (about 2 medium), 320g
- 3 cloves garlic minced or finely grated
- 1 can diced tomatoes 14.5-ounce / 400g
- ¼ cup pitted Kalamata olives quartered
- 1 teaspoon dried oregano
- ¼ cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large skillet or pan over medium-high heat. Add the cubed halloumi and cook, turning occasionally, for about 3 minutes until golden brown on most sides. Transfer the halloumi to a plate.
- Add the halved cherry tomatoes to the same skillet. Cook for 1 to 2 minutes, stirring, until they just begin to soften. Transfer them to the plate with the halloumi.
- Reduce the heat to medium and add the zucchini and garlic to the skillet. Cook, stirring frequently, for 2 to 3 minutes until the zucchini is slightly tender.
- Pour in the canned diced tomatoes and add the olives and dried oregano. Bring the sauce to a simmer, then cover and cook for 10 minutes, stirring occasionally.
- Drain the pasta and add it directly to the skillet with the sauce. Add the cooked halloumi, cherry tomatoes, and fresh parsley.
- Toss everything together until well combined. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Serve immediately.
