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 monounsaturated 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.
From my 11yr old son - “this was the squeakiest meal I’ve ever had. Great mix of veg and cheese. I’m not a salad person but this was exceptionally good.”
Added a cup of chickpeas because I wanted a little extra protein and I thought it went perfectly. Otherwise, followed the recipe to the letter with the exception of queso fresco instead of halloumi because my Publix didn’t have any, and I loved it! I included the arugula. Great summer lunch or picnic dish.
Used ripe whole tomatoes and loved the sweet acidity from juice. Also garlic granules boosted flavor. Lots of pepper, basil, mint and chives. A hit with family.