Orecchiette Salad With Halloumi Croutons
Updated October 11, 2023
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pint cherry or grape tomatoes, halved
4 tablespoons olive oil, plus more as needed
2 tablespoons red wine vinegar, plus more as needed
Kosher salt and freshly ground pepper
8 ounces orecchiette or other small pasta
8 ounces halloumi cheese, chopped into ½-inch pieces
3 Persian cucumbers, chopped into ½-inch pieces
2 cups baby arugula (optional)
½ cup chopped fresh cilantro
½ cup chopped fresh mint
¼ cup finely chopped red onion
Nutritional analysis per serving (8 servings)
27 grams carbs; 25 milligrams cholesterol; 260 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 2 grams fiber; 369 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoon salt and ½ teaspoon pepper.
- Step 2
Bring a large pot of salted water to a boil, and cook the pasta to al dente according to package directions. Drain the pasta well and add it to the tomato mixture while still warm. Stir gently to combine, then let the mixture cool slightly.
- Step 3
While the mixture cools, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high. Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes.
- Step 4
Add the cucumbers, arugula (if using), cilantro, mint and red onion to the pasta; stir to combine. Top with the halloumi, then add more salt, pepper, olive oil and vinegar to taste. Serve immediately.
Private Notes
Comments
- 1 pint cherry tomatoes = 350 grs.; - 8 oz orecchiete = 240 grs. And it takes 14-16 mins to cook; - Marinated the onion together with the tomatoes; - Peeled and seeded a whole large cucumber (didn't find persian ones); - Rendered about four main dish servings; - Next time, remember to make halloumi cubes smaller (like the recipe says); - And don't skip the arugula! The dish was PERFECT!! We loved it, thanks!!
NYTimes recipe increasingly call for halloumi, which I can't find in my Manhattan neighborhood and which is not listed in the substitutions guide either. What do you suggest?
I agree with using Queso fresco as a substitute. It's easier to find, reasonably priced and is delicious when browned.
For those who can't find Halloumi, Aldi has Cheese Fries (in the cheese section). It tastes and fries like Halloumi.
I thought this was delicious. I used elbow macaroni because that's what I had but otherwise followed the recipe. I added the arugula but that made it a little hard to eat. Next time I might either add the arugula to the warm pasta to soften it a little, or give the arugula a little chop.
This salad came out quite well, and the halloumi crisped up nicely. The salad seemed a bit dry after adding everything. I did not get the "punchy sauce" as described so I will try smashing the tomatoes I bit as suggested, and adding lemon. I used baby spinach instead of arugula because that's what I had, and could not find anything called orecchiette in the market so used shells