This orecchiette and halloumi salad is a flavorful no-mayo pasta salad featuring sweet oven-roasted cherry tomatoes, crisp cucumber, peppery arugula and fresh herbs, tossed with orecchiette and golden halloumi “croutons.” Bright and satisfying, it works well as a side or a hearty main-dish salad.
This orecchiette pasta salad is pretty, easy to make and versatile: serve it slightly warm, at room temperature or cold. It keeps well in the refrigerator and makes a great make-ahead dish for lunches or dinners.
Instead of a heavy dressing, this salad relies on oven-roasted cherry tomatoes, a simple red wine vinaigrette and seared halloumi for a burst of salty, chewy texture. Fresh herbs and crunchy cucumber add brightness and contrast.
Ingredients and substitutions
Notes on key ingredients and easy swaps:
Orecchiette pasta – This small, domed pasta (its name means “little ears”) is ideal for catching dressing and tomato juices. If you can’t find orecchiette, use small shells, cavatelli, rotini, farfalle or other short pasta.
Cherry tomatoes – Use one pint of cherry or grape tomatoes. If you only have large tomatoes, chop them into bite-sized pieces.
Fresh cilantro and basil – Both herbs add fresh, aromatic notes. If you don’t have fresh basil, use about one tablespoon of dried basil instead.
Arugula – Peppery arugula is a favorite here, but you can swap it for baby spinach or mixed salad greens if preferred.
Halloumi cheese – Halloumi sears beautifully and provides salty, crisp “croutons.” If halloumi isn’t available, queso fresco (seared) or paneer are acceptable substitutes. Choose a herbed halloumi if you can — it adds flavor and often tastes less salty.
Make it your own!
Add fresh corn kernels when in season, or use bread croutons if you don’t have halloumi. Adjust olive oil and vinegar to taste.
How to make orecchiette and halloumi salad: step-by-step
A quick visual and step summary. The full recipe and measurements are in the Recipe Card below.
Step 1: Roast halved cherry tomatoes briefly to concentrate their sweetness.
Step 2: Toss the warm roasted tomatoes with olive oil, red wine vinegar, salt and pepper in a large bowl.
Step 3: Cook orecchiette in well-salted boiling water until al dente, then drain.
Step 4: Add the hot pasta to the tomato mixture so it absorbs the juices; let it cool slightly before adding the remaining ingredients.
Step 5: Prepare cucumber, red onion, basil and cilantro while the pasta cools.
Step 6: Quickly brown halloumi cubes in a skillet until golden and slightly crisp, then set aside.
Step 7: Stir cucumber, onion and herbs into the pasta and tomatoes.
Step 8: Toss in the arugula, combine gently and serve topped with the seared halloumi.
Recipe tips!
- Roasting cherry tomatoes concentrates their sweetness and deepens flavor, but you can use fresh halved tomatoes if you prefer a faster method.
- If your halloumi tastes very salty, rinse or soak it in cold water for 15–20 minutes before patting dry and searing. Avoid rinsing herbed halloumi so you don’t wash away the seasoning.
- This salad can be served slightly warm soon after assembly, at room temperature, or chilled from the fridge. For the best flavor when refrigerated, let it sit at room temperature 20–30 minutes before serving.
How to serve this pasta salad
This pasta salad is substantial enough for a dinner-sized meal — serve it with grilled protein, such as chicken or fish, or enjoy it with a corn on the cob for a light summer dinner. With Mediterranean flavors it pairs nicely with skewers or as a flavorful alternative to a classic Greek salad.
Making ahead and storing
You can assemble this salad a few hours ahead and refrigerate. Flavors are best at room temperature, so if chilled, remove it from the fridge 15–20 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Get the Recipe: Orecchiette Pasta and Halloumi Salad
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Ingredients
- 1 pint cherry tomatoes, halved
- 3 Tablespoons extra virgin olive oil, plus more as needed
- 1 1/2 Tablespoons red wine vinegar, plus more as needed
- salt and freshly ground pepper
- 4 oz orecchiette pasta, or other small pasta
- 4 oz halloumi cheese, cut into 1/2-inch pieces
- 2 mini cucumbers, or about half a Persian cucumber, cut into 1/2-inch pieces
- 1/2 cup red onion, diced
- 1/4 cup fresh basil, chopped, or about 1 Tablespoon dried basil
- 1/4 cup fresh cilantro, chopped
- 1 cup baby arugula
Instructions
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Bring a large pot of water to a boil for the pasta.
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Preheat the oven to 425°F (regular bake). Halve 1 pint cherry tomatoes, spread them on a baking sheet and roast until softened, about 8–10 minutes.
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While tomatoes roast, chop 2 mini cucumbers (or half a Persian cucumber), 1/2 cup red onion, 1/4 cup basil and 1/4 cup cilantro.
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Remove tomatoes from the oven and transfer them with their juices to a large bowl. Add 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons red wine vinegar and salt and pepper to taste. Set aside.
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Salt the boiling water and cook 4 oz orecchiette (or other small pasta) to al dente per package directions, about 12–14 minutes. Drain well and add the pasta to the tomato mixture, stirring gently. Let cool slightly.
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Cut 4 oz halloumi into 1/2-inch pieces. Heat a small amount of oil in a nonstick skillet over medium heat, pat halloumi dry, then sear, stirring, until golden and lightly crisp, about 3–5 minutes. Remove to a plate.
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Add cucumber, red onion, cilantro, basil and 1 cup baby arugula to the pasta and tomato bowl. Toss gently to combine, taste and adjust seasoning or vinaigrette as needed. Top with the seared halloumi and serve.
Notes
Tips
Adjust olive oil and red wine vinegar to taste, and be cautious adding extra salt because halloumi can be salty.
This salad is best enjoyed fresh or at room temperature, but it keeps well refrigerated for a short period.
Refer to the notes and step-by-step photos above for substitution ideas and helpful tips.
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Adapted from a New York Times recipe with several changes to the original version.
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