Orecchiette Salad With Halloumi Croutons
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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
Comments
- 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!!
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?
I agree with using Queso fresco as a substitute. It's easier to find, reasonably priced and is delicious when browned.
The Halloumi croutons are terrific. I will use them in all kinds of salads now. Orecchiette are too large as are the cut size of the cucumbers. Its impossible to get a mouthful of tomatoes, pasta, cucumbers and croutons without using your fork 3-4 times. All the ingredients make for a tasty dish but it is too difficult to eat properly. If I try again, I will use orzo as my pasta and slice the cucumbers way thinner. As Mariana says, marinate the onion with the tomatoes. Also, blister tomatoes.
Excellent! Am adding to my favorites and especially my “Party Recipes” box. Added the onion to the marinade and was grateful for that tip. One tip I didn’t try this time but definitely will do next time is to mash the tomatoes just a little bit in the marinade to juice it up a little.
This salad was an absolute crowd-pleaser. The mint and halloumi add amazing flavor depth and unexpected surprise in the dish. Next time I’ll use less orecchiette as the amount in the recipe overpowered a bit, and I also needed to add a couple more splashes of red wine to bring out the flavor. The arugula option is a must imo, it adds great color and freshness. I served it with the NYT chicken meatballs and lemon yogurt sauce recipe for protein, and the two were perfect together given some complimentary herbs in both recipes.