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    Home » Recipes » Dinner Recipes

    Halloumi Pasta with Tahini Dressing

    Author: Amy Fulwood | Published: Jun 6, 2019 | Modified: Jul 9, 2023

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    This halloumi pasta recipe is a great summer dish. With roasted tomatoes, pine nuts and a creamy tahini dressing it's great served hot or cold.

    I cannot believe it's taken me this long to combine halloumi and pasta.

    Platter of halloumi pasta with tomatoes on a bright blue background
    Close up of pasta

    I mean they're literally two of the best foods in the world and I eat them both at least once a week but until now I didn't realise how perfect they'd be in the same dish. 

    And now this dish, or a version of it, will be appearing on my menu on the regular from now on. I'd initially planned to make a vegan version of this pasta but then I had a block of halloumi cheese in the fridge and I couldn't resist adding it to the dish.

    I'll definitely be revisiting the initial vegan plan (and you could definitely leave the halloumi out of this recipe if you want to) but for now that combination of pasta, halloumi, sweet roasty tomatoes and creamy tahini dressing is just so dreamy. 

    Jump to:
    • Why we love this halloumi pasta recipe...
    • Ingredients
    • How to make this recipe...
    • Expert tips for making this pasta
    • Variations
    • Halloumi Pasta FAQs
    • Recipe
    Platter of foo on a blue background with a wooden spoon
    Plate of food with a wooden spoon on a cloth

    Why we love this halloumi pasta recipe...

    • This pasta needs just a handful of ingredients which are all bursting with flavour and taste so good when combined
    • It's vegetarian and you can even make it vegan if you leave out the halloumi
    • It has an amazing creamy tahini dressing which adds an incredible nutty flavour to the pasta
    • It's easily customisable and you could add any extra vegetables you like 
    Platter of halloumi pasta with a wooden spoon and a portion taken
    Cream bowl of food on a blue background

    Ingredients

    • Pasta: I used fusilli but you could try any cut you like
    • Cherry Tomatoes: Roasted with olive oil until collapsing and juicy
    • Fresh Parsley: Finely chopped. Use basil if you prefer
    • Pine Nuts
    • Halloumi: Sliced and fried until browned on both sides
    • Tahini Dressing: A delicious combination of olive oil, tahini, lemon juice, white wine vinegar, dijon mustard and maple syrup
    Halloumi pasta with tomato and parsley on a blue background
    Platter of food on a blue background with a wooden spoon

    How to make this recipe...

    1. Cook the pasta and tomatoes: Toss the tomatoes with olive oil and salt and pepper and roast for 15 minutes. Follow the packet instructions to cook the pasta then drain. 
    2. Make the dressing: Whisk together all of the dressing ingredients and thin with water if needed.
    3. Fry the halloumi: Fry the halloumi in a dry pan in batches until browned (get more tips for this in my how to cook halloumi post)
    4. Finish the pasta: Toss together the pasta, tomatoes, parsley, pine nuts, halloumi and dressing.
    Food on a grey plate with a cloth
    Close up of food on a grey plate

    Expert tips for making this pasta

    • This pasta recipe works great hot or cold so it's perfect for weekday lunches
    • It's important not to overcrowd the pan when frying the halloumi otherwise it won't brown so make sure to do it in batches
    • I would highly recommend making extra dressing and keeping it in the fridge to have on salads or use as a dip, it's super versatile and delicious
    • To make this recipe gluten free simply use your favourite brand of gluten free pasta
    Wooden spoon with halloumi pasta in front of a wooden bowl of pine nuts

    Variations

    • Greens: Chuck in some leafy greens like spinach or kale for some extra veg
    • Protein: Stir through some chickpeas or shredded chicken before serving for an extra hit of protein

    Halloumi Pasta FAQs

    What to do with leftovers

    This pasta stores great in the fridge for up to 3 days. I wouldn't recommend freezing the leftovers as the pasta will go mushy and the halloumi will change texture.

    Can you eat halloumi raw?

    You can but it's so much better when it's been fried or grilled to make it crispy on the outside and soft in the middle!

    Is halloumi healthy?

    Halloumi is a good source of protein and calcium which is great but it also has a far amount of fat and salt so it's a good idea to eat it in moderation.

    How do I stop halloumi going rubbery?

    Halloumi often goes rubbery if it has been overcooked so make sure to only cook it for a couple of minutes on each side - just enough time for it to brown on the outside and get soft on the inside. The other reason it can be rubbery is because it has been left to cool after cooking. Personally, I'm happy to eat halloumi cold and don't mind the texture which is why I think this pasta can be served cold and as leftovers. However, do bear that in mind if you don't like the texture of cold halloumi!

    What extras can be added into this pasta?

    There's so much that could be added to this recipe! First of all, veggies like spinach, rocket, cucumber, red onion and any other salad ingredients would be so tasty. You could also add extra protein like shredded chicken or some chickpeas.

    What to serve with this pasta?

    This pasta is delicious and filling on its own but you could also serve it with a simple side salad or even some garlic bread!

    Try these other halloumi recipes!

    • Strawberry Salad with Grilled Halloumi
    • Grilled Halloumi Skewers with Satay Sauce
    • 20 Minute Halloumi and Potato Stir Fry
    • Healthy Halloumi Bake with Aubergine
    • Halloumi Piccata
    • Halloumi Salad with Kale and Tahini Dressing
    • Halloumi Curry with Cashew Nut Sauce and Broccoli

    Recipe

    Close up of halloumi pasta on a grey plate

    Halloumi Pasta with Tahini Dressing

    This halloumi pasta recipe is a great summer dish. With roasted tomatoes, pine nuts and a creamy tahini dressing it's great served hot or cold.
    5 from 12 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 servings
    Calories: 554kcal
    Author: Amy Fulwood

    Ingredients

    • 300 g Pasta
    • 250 g Cherry Tomatoes
    • 1 tablespoon Olive Oil
    • Bunch Parsley finely chopped
    • 50 g Pine Nuts
    • 200 g Halloumi sliced
    • Salt and Pepper

    Tahini Dressing

    • 3 tablespoon Olive Oil
    • 3 tablespoon Tahini
    • 3 tablespoon Lemon Juice
    • 2 tablespoon White Wine Vinegar
    • 1 teaspoon Dijon Mustard
    • 1 teaspoon Maple Syrup
    • Water as needed
    • Salt and Pepper
    UK Measures - US Measures

    Instructions

    • Heat the oven to 200°C/400°F. Toss the tomatoes with the olive oil and salt and pepper in a roasting tin and roast for 15 minutes. Whisk together all the dressing ingredients, season well and add water as needed until you reach a pouring consistency. Set aside.
    • Cook the pasta according to packet instructions.
    • Toss together the pasta, cherry tomatoes, parsley, halloumi and pine nuts. Drizzle over the dressing and toss again.
    Nutrition Facts
    Halloumi Pasta with Tahini Dressing
    Amount Per Serving
    Calories 554 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 10g50%
    Sodium 630mg26%
    Potassium 367mg10%
    Carbohydrates 63g21%
    Fiber 3g12%
    Sugar 5g6%
    Protein 23g46%
    Vitamin A 305IU6%
    Vitamin C 19.1mg23%
    Calcium 539mg54%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Nutrition information is an estimate and will vary depending on the ingredients used.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Like the look of this recipe? Make sure you pin it for later!

    Pinterest image of halloumi pasta with text overlay

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    Comments

    1. Irene hardisty says

      August 27, 2019 at 6:25 pm

      5 stars
      Experimenting with vegetarian cooking. Bought Halloumi for the first time and decided to try this recipe. It was really tasty and I will definitely make it again.

      Reply
      • Amy says

        August 29, 2019 at 10:24 am

        Thanks so much Irene!

        Reply
    2. Sylvie says

      July 31, 2019 at 12:57 am

      5 stars
      I love Halloumi, I love pasta salad and I love Tahini. This is a dream recipe!! Thanks so much for the great idea, I cannot wait to try it at home!

      Reply
    3. Krissy Allori says

      July 30, 2019 at 11:53 pm

      5 stars
      This pasta salad is delicious! Thank you for sharing!

      Reply
    4. Jaclyn says

      July 30, 2019 at 11:40 pm

      5 stars
      Oh my goodness - this dish looks amazing! I love halloumi and needs new ways to enjoy it so this is perfect for me!

      Reply
    5. Jere Cassidy says

      July 30, 2019 at 11:25 pm

      5 stars
      Wow, you can do so much with this recipe. I think it sounds great the way you have it, but having options is great.

      Reply
    6. Roxana says

      June 07, 2019 at 4:51 pm

      5 stars
      I like halloumi cheese and this recipe inspires me to make some. So easy and delicious. Lots of flavor in it.

      Reply
    7. Raia Todd says

      June 07, 2019 at 4:24 pm

      5 stars
      What a delicious sounding pasta salad! I love the dressing!

      Reply
    8. Beth Pierce says

      June 07, 2019 at 4:23 pm

      5 stars
      This was absolutely delicious! This will be perfect for my niece's graduation party this weekend; yum!

      Reply
    9. Anita @ Daily Cooking Quest says

      June 07, 2019 at 4:05 pm

      5 stars
      I haven't been quite adventurous when it come to cheeses. Your halloumi pasta looks super delicious I think I may start looking for this cheese when I grocery shop. 🙂

      Reply
    10. Diana Reis says

      June 07, 2019 at 3:59 pm

      5 stars
      This is so delicious. It's perfect to make for dinner and send in lunchboxes the next day.

      Reply
    5 from 12 votes (2 ratings without comment)

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    Hey, I'm Amy Fulwood!

    Recipe creator and photographer here at TheCookReport.co.uk.

    Over here we’re all about delicious healthy recipes to fit around busy schedules and celebrating the joy that comes from an amazing meal.

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