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+ servings

Halloumi Pasta with Cherry Tomatoes & Mint

This halloumi pasta recipe is a total delight. With little effort and very few ingredients, you can create a crowd pleasing dinner full of flavor! Roasted cherry tomatoes and halloumi cheese are paired with mint, garlic, and toasted walnuts to make this healthy vegetarian pasta meal. 
4.53 from 23 ratings

Ingredients

  • 300 g (11 oz) dried pasta
  • 250 g (9 oz) halloumi cheese, cut into cubes
  • 600 g (21 oz) cherry tomatoes
  • 6 cloves of garlic, sliced
  • A big handful, around 1/2 cup of fresh sliced mint
  • 4-5 Tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • 4 Tbsp chopped walnuts

Instructions 

  • Pre-heat the oven to 200C / 390F.
  • Put your whole cherry tomatoes into a shallow casserole dish or baking tray, and add the garlic and mint. Pour the oil over the top and use a spoon or spatula to mix it all together and ensure everything is well coated.
  • Place in the oven for 25 to 30 minutes, until the tomatoes are roasted and the juices are spilling out and mixing with the oil to form a sauce.
  • Cook pasta according to package instructions. If it's ready before the tomatoes, drain and toss some olive oil into the pan to stop it sticking together while it waits.
  • Meanwhile, pan fry your halloumi pieces over a high heat until golden on each side.
  • Toast your walnuts. I do this for a couple of minutes in a dry pan, constantly shaking the walnuts around to ensure they don't burn.
  • Once the tomatoes are ready, add the balsamic vinegar and salt and pepper to taste. Pour in the pasta and mix together. Add extra olive oil if it feels too dry.
  • Add the halloumi and mix through.
  • Top with the walnuts and some additional fresh mint if desired.
  • Serve.

Notes

Alternative method - you could actually cook the halloumi and walnuts in the oven too. About 15 minutes before the tomatoes are done, you would put the halloumi cubes on a baking tray, coat with oil and cook them alongside the tomatoes. You could then add some walnuts to another baking tray and toast them in the oven for the final 5 minutes. I tried this method a couple of times and personally just preferred the pan fried halloumi's texture (because in a crowded oven at the appropriate temperature for the tomatoes, you end up with a less crisp result) but you could try this if you prefer to have everything cooking in the oven rather than using the stovetop.
Serving: 1g, Calories: 463kcal, Carbohydrates: 33g, Protein: 20g, Fat: 29g, Saturated Fat: 10g, Polyunsaturated Fat: 17g, Cholesterol: 49mg, Sodium: 410mg, Fiber: 4g, Sugar: 5g