Orecchiette Salad With Halloumi Croutons
Crispy, salty, chewy cubes of sautéed halloumi add great texture and heartiness to this bright pasta salad filled with veggies, herbs and tomatoes. The tomatoes are marinated with red wine vinegar, oil, salt and pepper, which infuses them with flavor and helps them release their juices for the punchy dressing. Crunchy cucumbers, lots of fresh herbs and some optional arugula round out this hearty salad. When seasoning the pasta and vegetables, keep in mind that the halloumi is quite salty. This salad is best enjoyed the day it’s made, while the halloumi cubes are still warm.
Servings: 8
Ingredients
- 1 pint cherry or grape tomatoes halved
- 4 tablespoons olive oil plus more as needed
- 2 tablespoons red wine vinegar plus more as needed
- Kosher salt and freshly ground pepper
- 8 ounces orecchiette or other small pasta
- 8 ounces halloumi cheese chopped into ½-inch pieces
- 3 Persian cucumbers chopped into ½- inch pieces
- 2 cups baby arugula optional
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint
- ¼ cup finely chopped red onion
Instructions
Step 1
- In a large bowl, combine the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoon salt and ½ teaspoon pepper.
Step 2
- Bring a large pot of salted water to a boil, and cook the pasta to al dente according to package directions.
- Drain the pasta well and add it to the tomato mixture while still warm.
- Stir gently to combine, then let the mixture cool slightly.
Step 3
- While the mixture cools, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high.
- Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes.
Step 4
- Add the cucumbers, arugula (if using), cilantro, mint and red onion to the pasta; stir to combine.
- Top with the halloumi, then add more salt, pepper, olive oil and vinegar to taste.
- Serve immediately