Halloumi pasta salad featuring orzo pasta, seared tomatoes, and the most wonderful balsamic vinegar dressing, a perfect summer meal!
Oh yeah, it also cooks in around 20 minutes, I prefer it served warm or hot but it can also be served cold.
Orzo Pasta Salad.
Squeaky cheese ain’t everyone’s bag, but if you are here I suspect you are a fan like me.
This seared halloumi pasta recipe is almost a pasta salad and it is super simple to make and is loaded with summer flavours.
Unlike my pomegranate molasses glazed halloumi cheese salad, this recipe runs with plain halloumi cheese and orzo pasta.
It is seared quickly in a pan and then served on top of some wonderful al dente orzo pasta, seared tomatoes a great balsamic vinegar, and honey dressing.
Frequently Asked Questions.
Can I use flavoured halloumi cheese?
Yes. Depending where you are stores can be stocked high with halloumi cheese with different flavours and coatings.
The only one that I have tried that does not work so well in this dish is smoked halloumi. It did not fit well with the balsamic vinegar dressing.
What is the orzo?
I think I may have given this away, but orzo is a type of pasta, it kinda looks like large pasta grains and typically comes made from two types of flour.
This recipe calls for Orzo made from Durum wheat. That is traditional pasta flour, it is what helps pasta keep an al dente texture.
Durum wheat orzo is also great for chucking into soup recipes like this summer minestrone soup as well as this halloumi pasta.
Can I use different types of pasta?
Yes, of course!
This halloumi recipe would be great with a whole host of different pasta shapes.
I would avoid longer pasta strands and also tubes, this is a dressed pasta recipe rather than one with a sauce.
So think of shapes like fusilli or farfalle, but my absolute favourite alternative pasta for this recipe is orecchiette pasta. It is the stuff I use in my pork ragu and it has a perfect texture for this recipe!
This super simple Halloumi cheese salad is both light and filling, featuring classic Mediterranean flavours like balsamic, tomato and basil with orzo pasta as a base.
- 150g (~3/4 Cup) Orzo Pasta
- 225g (8oz) Halloumi Cheese
- 225g (1½ Cups) Cherry Tomatoes
- 1 Tbsp Olive Oil
- 24 Basil Leaves
- Salt to taste
- Pepper to taste
For the Dressing:
- 1 Tbsp Balsamic Vinegar
- 3 Tbsp Olive Oil
- 1 Tsp Honey
- 1/2 Tsp Dried Oregano
- Salt and Pepper to taste
- Bring a large pan of salted water to the boil.
- Slice the Halloumi cheese into 6 slices around 5-7mm thick.
- Cut the tomatoes in half.
- Combine the ingredients for the dressing and set aside.
- Bring a large frying pan to a high heat and then add the oil.
- Place the orzo in the water and cook as per instructions, this will probably take around 8-10 minutes.
- Sear off the Halloumi cheese in the frying pan and the cut side of the tomatoes.
- Drain the orzo and then dress with the dressing whilst warm.
- Just before serving tear the basil leaves and toss through the pasta with the tomatoes.
- Serve with the Halloumi on top and more basil leaves.
Try and get orzo made from durum wheat, it will cook to al dente as opposed to wheat orzo that is better for cooking in a sauce.
Amount Per Serving: Calories: 786Total Fat: 53gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 89mgSodium: 1013mgCarbohydrates: 46gFiber: 3gSugar: 9gProtein: 32g
Calorific details are provided by a third-party application and are to be used as indicative figures only.