Orecchiette Salad With Halloumi Croutons
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1pint cherry or grape tomatoes, halved
- 4tablespoons olive oil, plus more as needed
- 2tablespoons red wine vinegar, plus more as needed
- Kosher salt and freshly ground pepper
- 8ounces orecchiette or other small pasta
- 8ounces halloumi cheese, chopped into ½-inch pieces
- 3Persian cucumbers, chopped into ½-inch pieces
- 2cups baby arugula (optional)
- ½cup chopped fresh cilantro
- ½cup chopped fresh mint
- ¼cup finely chopped red onion
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
260 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 9 grams protein; 369 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Cristie
NYTimes recipe increasingly call for halloumi, which I can't find in my Manhattan neighborhood and which is not listed in the substitutions guide either. What do you suggest?
Anna
Trader Joe's has it now. It's a seasonal item
Kelly B
To those asking for subs for Halloumi- Panela works well- has the same properties of crisping up but not melting plus it’s way cheaper
Hannah
I agree with using Queso fresco as a substitute. It's easier to find, reasonably priced and is delicious when browned.
MG Lane
This was excellent! Highly recommend scrunching the tomatoes in the oil & vinegar before adding the pasta, it makes the dressing really pleasantly saucy and marries the flavours so well. Also added basil which was lovely.
Jessica Aulakh
You could try paneer - just heavily salt before searing as it isn't usually salty like halloumi. Paneer similarly doesn't melt and sears beautifully.
Kristina
Love the Halloumi croutons and am imagining other applications for them. Croutons tasted good even after the prepared salad had sat for 30 minutes or so. Rest of the salad is solid, but definitely needs more acidic punch from additional vinegar, or lemon juice would be nice.
Julia
Maybe radishes to get that crunch?
Mariana O.
- 1 pint cherry tomatoes = 350 grs.; - 8 oz orecchiete = 240 grs. And it takes 14-16 mins to cook; - Marinated the onion together with the tomatoes; - Peeled and seeded a whole large cucumber (didn't find persian ones); - Rendered about four main dish servings; - Next time, remember to make halloumi cubes smaller (like the recipe says); - And don't skip the arugula! The dish was PERFECT!! We loved it, thanks!!
Bob M.
The only change I made was sautéing shrimp in oil, then cooking the halloumi in the shrimp oil. Added the shrimp to the salad at the end. New summer standby!
KT
Unfortunately this is so good that my fiancé and I ate the entire recipe in one sitting. Made as-is and added some fresh basil at the end.
Rachel
As an entree I'd say this serves 4, not 8. Maybe 8 as a side dish? I made it exactly as described and it was very good. I could see adding shoshito peppers or pepperoncini.
Halloumi substitute?
May I substitute with Feta?
Margot
Used small shells instead of orecchiette. I threw the tomatoes into the skillet and blistered them before frying up the halloumi.
Sharon B
I have some left over prosciutti left over. Thinking about browning it and adding to salad? Would that work?
YiaYia
Love this recipe (& others using halloumi). Because the halloumi I buy is usually in blocks approximately 1”x3”x6” I slice the the block thru the middle making 2 blocks each 1/2” thick. Then I fry the blocks on both sides before cubing it. You can continue to fry the cubes if you want to get them crispy all around, but I confess I rarely do.
cook in VT
Yummy, 5 oz pasta, all of the rest. Lemon at the table. Sun dried tomatoes.
Alexa
The halloumi croutons were amazing and would elevate any salad of this style. It didn't even need the pasta!
Nina
Subbed spinach for arugula, feta for halloumi (and skipped the cooking), and added croutons. I also used extra red wine vinegar. I ended up marinating all the vegetables (except spinach) and it added a lot of flavor. Really delicious! I almost can’t believe I cooked this.
Stephanie
Added garbanzos when marinating the tomatoes for some extra fiber and protein. Blended right in and added a different texture. Might try toasting them first next time!
Annie B
honestly? really great when you’re a little stoney baloney. i added on the oil the cheese was cooked in - not sure if it made a difference, but i like to think it did.
katie
Used paneer
Suzanne
This was delicious, although a bit dangerous, as I can't stop eating it. I've experimented with doubling the halloumi and using red lentil pasta to increase nutrition/fibre-- still delicious.
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