Hi, Nancy here from Nancy Cooks. I make this colorful halloumi pasta salad when the day runs long and my brain begs for dinner that pretty much makes itself. We get tender pasta, squeaky halloumi with crisp edges, and a bowl that looks like confetti. I eat a forkful, I sigh, I carry on. This lands squarely in easy vegetarian dinner recipes. It also checks boxes for vegetarian pasta salad, halloumi recipes, easy pasta salad recipes, colorful vegetarian dinners, summer pasta salad, and grilled halloumi salad. I toss pesto with warm noodles, then I add peppers, olives, and basil. The cheese hits the pan, turns golden, and smells nutty. The salad cools fast, so dinner moves quick. We want food that tastes fresh and still feels cozy. The pasta stays bouncy. The halloumi stays salty and firm. The veggies stay crisp. I bring this to the patio, and the bowl comes back light. If leftovers appear, I win lunch. If not, we scrape the bottom and call it a night.
Table of Contents
- 1) Key Takeaways
- 2) Easy Colorful Halloumi Pasta Salad Recipe
- 3) Ingredients for Colorful Halloumi Pasta Salad
- 4) How to Make Colorful Halloumi Pasta Salad
- 5) Tips for Making Colorful Halloumi Pasta Salad
- 6) Making Colorful Halloumi Pasta Salad Ahead of Time
- 7) Storing Leftover Colorful Halloumi Pasta Salad
- 8) Try these Salad next!
- 9) Colorful Halloumi Pasta Salad
- 10) Nutrition
1) Key Takeaways
I share a bowl that tastes bright and clean. I keep the steps short. I pack flavor into a fast plan. The main idea stays simple. Pasta gives comfort. Halloumi brings a salty bite. Fresh veg lifts the plate. Pesto ties it all together. This guide fits easy vegetarian dinner recipes and it fits a busy life. I say that twice since I live that life.
The method uses one pot and one pan. I cook pasta in salted water. I sear halloumi until edges turn deep gold. I toss both with crisp peppers and basil. I add lemon for snap. I keep the texture firm and bouncy. The bowl cools fast. Dinner lands on the table without stress.
The flavors travel well. The salad works warm or room temp. The dish suits patio nights and work lunches. It slides into meal plans with no fuss. I wrote this for Nancy Cooks at www.nancycooks.com where I share food that feels doable and kind on your time.
2) Easy Colorful Halloumi Pasta Salad Recipe
I reach for this on weeknights when time runs thin. The taste gives joy without a long list or a long wait. I boil short pasta until just tender. I pan sear halloumi so the outside turns crisp and the center stays springy. I toss in peppers for crunch and color. I spoon in pesto for a herby kick. The bowl smells like basil and lemon. It feels like a small reset after a long day. It belongs in easy vegetarian dinner recipes and it earns that spot.
The steps stay friendly. Water bubbles. Oil warms. Cheese sizzles. I stir and watch the pieces turn golden. I add lemon juice and the steam lifts a clean scent. The pasta keeps its shape. The veg stays fresh. The flavor reads bright and balanced. I taste and nod. We eat soon after that.
I cook like a real person with a real sink to wash. One board. One knife. One skillet. Less gear means less cleanup. The salad plays well with others too. Add a soft tomato. Add a handful of baby spinach. Leave it simple and it still sings. For readers who crave easy vegetarian dinner recipes the path here stays clear and calm.
3) Ingredients for Colorful Halloumi Pasta Salad
Short pasta I pick penne or fusilli. The shape traps pesto in small pockets. The bite stays firm when cool. I cook it in well salted water so the flavor starts strong.
Halloumi I cut neat cubes. I pat them dry so the sear comes quick. The cheese brings a savory punch and a squeak that makes me grin. It holds shape in the bowl.
Red bell pepper I dice small. The sweet crunch wakes up each forkful. The color looks cheerful in the mix and the texture adds snap.
Yellow bell pepper I mirror the red here. Same cut. Same sweet bite. The two together give range and make the salad look sunny.
Broccoli florets I blanch fast. The heat softens the edge yet leaves a firm chew. The green pops and the bowl feels fresh.
Spring onions I slice thin. The mild bite lifts the pesto and the cheese. The tender greens look pretty too.
Fennel bulb I shave thin for a soft anise note. This stays optional. I add it when I want a gentle crunch with a sweet finish.
Pitted olives I slice for brine and depth. The salt leans into the halloumi and makes each bite feel bold.
Basil pesto I use a good jar or a small batch from my blender. The sauce coats the pasta and sets the tone with herb and nut.
Olive oil I choose a smooth one for searing the cheese and for shine in the bowl. A light drizzle helps the pasta stay loose.
Lemon juice I squeeze fresh. The acid brightens the pesto and wakes the veg. The scent feels like summer.
Black pepper I grind fresh for a gentle heat. The spice works with pesto and basil without stealing the show.
Salt I season the water and the final mix. I taste as I go so the flavors sit in balance and nothing shouts.
Pine nuts I toast until just golden. The nutty crunch adds contrast to the soft pasta and the chewy cheese.
Fresh basil I tear by hand. The leaves perfume the salad and bring a soft green pop on top.
4) How to Make Colorful Halloumi Pasta Salad
Step 1 Bring a big pot of salted water to a rolling boil. Cook the pasta until just tender. Drain and rinse light with cool water. Set the pasta in a large bowl so steam can lift away.
Step 2 Drop the broccoli into the hot water for one minute. Drain and chill under cool water. Pat dry so the pieces stay crisp in the salad.
Step 3 Heat a slick of olive oil in a wide skillet over medium. Pat the halloumi dry. Sear the cubes on each side until deep gold forms. Move the cheese to a plate so it keeps that edge.
Step 4 Whisk pesto with lemon juice in a small bowl. Add a spoon of pasta water to loosen the sauce so it coats well.
Step 5 In the big bowl toss pasta with pesto olives peppers spring onions and fennel. Fold in broccoli. Add the warm halloumi and the pine nuts.
Step 6 Season with salt and black pepper. Tear basil over the top. Serve warm or at room temp. Sit down and breathe for a minute before you eat.
5) Tips for Making Colorful Halloumi Pasta Salad
I salt the water well. The pasta takes in flavor at that first step and it matters. I dry the halloumi so the sear can happen fast. Wet cheese steams. Dry cheese browns and tastes nutty. I cut veg small so every bite brings a mix of texture. The bowl feels complete without extra sides.
I loosen pesto with a splash of pasta water. The starch helps the sauce cling and keeps the salad glossy not heavy. I add lemon right before serving so the scent stays bright. I keep the bowl at room temp for a few minutes. The flavors relax and feel round.
For friends who search for easy pasta salad recipes I point here with full trust. The process stays quick. The taste holds steady. We get a meal that fits weeknight vegetarian meals and it sits proud on any picnic table.
6) Making Colorful Halloumi Pasta Salad Ahead of Time
I make parts in the morning when the kitchen feels calm. I cook the pasta and cool it. I cut peppers and onions and tuck them in a box. I toast nuts and let them rest. I leave the halloumi for later so the edges stay crisp at dinner.
When the day turns busy this plan saves me. I toss pasta with half the pesto and a touch of oil so it does not clump. I add the veg and keep the bowl chilled. Right before we eat I sear the cheese and finish the mix. The texture reads fresh and the flavor pops.
This make ahead path suits simple meatless dinners that need speed and joy. It fits meal prep for two days. It travels in a lunch box and lands on the table fast at night. That is why it lives on Nancy Cooks and why readers share it with friends.
7) Storing Leftover Colorful Halloumi Pasta Salad
I store leftovers in a tight container in the fridge. The salad keeps good for two days. The pasta stays firm and the veg holds crunch. The cheese keeps its shape. Before I serve again I add a small spoon of pesto and a squeeze of lemon to wake the bowl.
If the salad looks a bit dry I drizzle a little olive oil and toss with a fork. That quick fix brings back shine and flavor. I taste for salt and black pepper and adjust with a light hand. The second round tastes nearly as bright as day one.
For folks who track easy vegetarian dinner recipes this storage plan helps. It keeps the dish ready for lunch without extra work. It packs well and eats well at room temp which makes office days less dull.
8) Try these Salad next!
9) Colorful Halloumi Pasta Salad
Colorful Halloumi Pasta Salad easy vegetarian dinner recipes
Ingredients
- 300 g short pasta such as penne or fusilli
- 200 g halloumi cut into bite size cubes
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 1 cup small broccoli florets blanched
- 2 spring onions thinly sliced
- 1 small fennel bulb thinly sliced optional
- 1/2 cup pitted olives sliced
- 3 tbsp basil pesto
- 1 tbsp olive oil plus more as needed
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- Pinch of salt taste and adjust
- 2 tbsp pine nuts toasted
- Fresh basil leaves for serving
Instructions
- Cook pasta in salted water until just tender then drain and rinse under cool water
- Blanch broccoli in the pasta water for one minute then chill under cool water and pat dry
- Pat halloumi dry then warm a skillet with olive oil and pan sear the cubes until golden on each side
- Whisk pesto with lemon juice and a splash of pasta water to loosen
- In a large bowl toss pasta with pesto olives peppers spring onions and fennel
- Fold in broccoli then add halloumi and pine nuts
- Season with salt and black pepper then top with torn basil and serve warm or room temp
10) Nutrition
I keep serving size near one cup. Calories sit in the four hundreds. Sugar stays low. Sodium sits in a moderate range. Fat reads mid with a small share from the cheese and nuts. Carbs sit steady from the pasta. Fiber shows up from veg and basil. Protein lands near the high teens. This balance makes sense for a fast dinner and a strong lunch the next day. I eat it after a walk and feel steady and fed not sleepy.
Extra notes for search terms that help readers find this bowl. I tuck in vegetarian pasta salad and halloumi recipes for clarity. I include colorful vegetarian dinners and summer pasta salad for season and vibe. I add grilled halloumi salad since the pan sear reads close to a grill sear. These phrases sit inside the copy in a natural way and guide folks who want this exact plate.
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