Creamy Halloumi Pasta with Cherry Tomatoes and Basil

This vegetarian halloumi pasta is a 35-minute Mediterranean-inspired dish bursting with flavor from sweet roasted (or grilled) vegetables and bright basil pesto.

Halloumi is one of those ingredients that makes simple dishes sing. In celebration of Mediterranean flavors, this vegetarian halloumi pasta brings together salty, golden halloumi with caramelized vegetables, tender pasta, and the freshness of basil pesto for a satisfying weeknight meal.

The combination of crisp-roasted vegetables, chewy pasta shapes, and the grill-friendly halloumi creates a texture-rich dish. Dollops of pesto add herbal brightness that balances the richness of the cheese and olive oil. It’s hearty, healthy, and ready in about 35 minutes.

The Mediterranean Diet

The Mediterranean way of eating emphasizes vegetables, fruit, whole grains, legumes, nuts, olive oil, and modest amounts of dairy, fish, and lean proteins. It’s not a restrictive plan but rather a flexible approach built around whole, flavorful ingredients—exactly the kind of food this halloumi pasta celebrates.

Meals inspired by the Mediterranean tend to be quick to prepare, satisfying, and naturally rich in vegetables and good fats. This recipe fits that approach: bright produce, simple pantry staples, and a little cheese make a balanced main dish.

Ingredient Notes

Pasta

Short pasta like fusilli, rotini, or penne works best here; their grooves and twists catch the pesto and bits of roasted vegetables.

Halloumi

Halloumi is a firm, layered cheese from Cyprus that grills and fries well because it doesn’t melt easily. When cooked it becomes golden and slightly crisp on the outside while remaining soft inside—perfect for adding a savory, chewy bite to pasta.

Tomatoes and Pesto

Grape or cherry tomatoes are ideal for roasting whole; they burst and caramelize in the oven. Use store-bought or homemade basil pesto depending on how much prep time you want to invest.

Step-by-Step Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl combine olive oil, balsamic vinegar, minced garlic, salt, and dried oregano.
3. On a large baking sheet toss bell pepper, red onion, and zucchini with about 2 tablespoons of the oil mixture. Spread into a single layer and roast for 15 minutes.
4. While the vegetables roast, bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
5. Add halloumi cubes and grape tomatoes to the baking sheet, pour on the remaining oil mixture, and toss to coat. Return to the oven and roast another 10–15 minutes until the halloumi is lightly golden and the tomatoes are blistered.
6. Combine the roasted vegetables, halloumi, and drained pasta in a large bowl or the pot. Either fold in the pesto to coat everything evenly or add spoonfuls of pesto to individual servings for a more pronounced burst of flavor.
7. Serve warm, garnished with extra pesto or fresh basil if desired.

Grill Method

If you prefer, grill the vegetables and halloumi instead of roasting. Toss the chopped vegetables and halloumi in the oil mixture, thread onto skewers, and grill on a lightly oiled grate or grill pan over medium heat, turning and basting until tender and lightly charred. Remove from skewers and toss with pasta and pesto.

Variations

Protein

To make this non-vegetarian, add cooked chopped chicken breast or shrimp. White beans also work nicely for extra plant-based protein.

Vegetables

Feel free to swap or add vegetables: mushrooms, spinach, artichoke hearts, or olives would all pair well with halloumi and pesto.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy cold as a pasta salad or reheat briefly in the microwave. Leftovers reheat well and make a convenient lunch or side.

Recipe Details