Equipment
Ingredients
Pasta & Vegetables
- 250 g orecchiette pasta
- 200 g halloumi cheese, cut into 1.5cm cubes
- 150 g cherry tomatoes, halved
- 150 g grape tomatoes, halved
- 1 cucumber, diced
- 80 g kalamata olives, pitted and halved
- ½ red onion, finely diced
- 15 g fresh basil, roughly torn
- 15 ml olive oil
Punchy Sun-Dried Tomato Dressing
- 50 g sun-dried tomatoes in oil, drained
- 60 ml olive oil
- 30 ml red wine vinegar
- 1 garlic, peeled
- 10 g dijon mustard
- 2 g dried oregano
- 2 g salt
- 1 g black pepper
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a rolling boil at 100C/212F. Add the orecchiette and cook until al dente, about 10 to 12 minutes. Drain the pasta in a colander, rinse briefly with cold water to halt the cooking process, and let it cool completely.
In a food processor or blender, combine the drained sun-dried tomatoes, 60ml olive oil, red wine vinegar, garlic clove, Dijon mustard, dried oregano, salt, and black pepper. Blend on high until completely smooth and emulsified.
Heat 15ml of olive oil in a large skillet over medium-high heat, around 190C/375F. Once the oil shimmers, add the halloumi cubes in a single layer. Fry without moving for 1 to 2 minutes until a crust forms, then turn the cubes to brown the remaining sides. Remove from heat and transfer to a paper towel to drain excess oil.
In a large mixing bowl, combine the cooled orecchiette pasta, halved cherry tomatoes, halved grape tomatoes, diced cucumber, Kalamata olives, and red onion. Pour the sun-dried tomato dressing over the ingredients and toss thoroughly until the pasta and vegetables are evenly coated.
Gently fold in the fresh basil leaves and the crispy halloumi cubes just before serving to maintain the crunchy texture of the cheese. Serve immediately.
Chef's Notes
- To achieve the crispiest halloumi, ensure the cheese is patted completely dry with paper towels before frying. Any surface moisture will cause it to steam rather than sear.
- If making this salad ahead of time for a lunch or picnic, store the fried halloumi and the dressing in separate containers. Toss everything together right before eating.
- The sun-dried tomato dressing acts as a flavor anchor; you can substitute a portion of the olive oil with the oil from the sun-dried tomato jar for an even more intense tomato flavor.
- Salt the pasta water generously. Orecchiette, being a thicker pasta shape, needs well-seasoned water to avoid tasting bland against the bold dressing.
- Rinsing pasta is generally frowned upon for hot dishes, but for pasta salads, it is essential. It stops the cooking process to maintain a firm bite and removes surface starches that cause sticking.
Storage
Refrigerator: 3 days — Keep fried halloumi separate if possible to maintain crispness. Re-crisp halloumi in a dry pan before serving leftovers.
