Description
A flavorful and easy-to-make Halloumi Pasta featuring roasted vegetables, golden halloumi cheese, and vibrant pesto, perfect for a satisfying vegetarian meal in just 35 minutes.
Ingredients
Produce
- 1 red bell pepper, chopped into 1 inch pieces
- 1 small red onion, sliced into ½ inch wedges
- 1 small zucchini, halved lengthwise and cut into ½ inch pieces
- 1 cup grape tomatoes
- 2 garlic cloves, minced
Dairy
- 8 oz halloumi, cut into ½ inch cubes
Pantry
- 10 oz dried pasta shapes
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- 1 teaspoon dried oregano
- ½ cup prepared pesto (store bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get ready for roasting the vegetables and halloumi.
- Prepare Oil Mixture: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and dried oregano to create a flavorful marinade.
- Roast Vegetables: Place bell pepper, red onion, and zucchini on a large baking sheet. Add 2 tablespoons of the prepared oil mixture and toss well to coat all the vegetables evenly. Spread them out in a single layer for even roasting.
- Roast Vegetables (continued): Put the baking sheet into the oven and roast the vegetables for 15 minutes until tender and slightly caramelized.
- Cook Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Prepare Halloumi and Tomatoes: In the same pan or a clean baking sheet, toss the halloumi cubes and grape tomatoes with the remaining oil mixture, ensuring they are well-coated. Spread them out in a single layer.
- Roast Halloumi and Tomatoes: Place the halloumi and tomatoes in the oven and roast for 10-15 minutes, until the cheese turns lightly golden and the tomatoes soften.
- Combine Ingredients: Return the drained pasta to the pot. Stir in the pesto along with the roasted vegetables, halloumi, and tomatoes, combining everything thoroughly. Alternatively, you can spoon pesto on each serving individually.
Notes
- Use firm halloumi to ensure it holds shape during roasting.
- Pesto can be homemade or store-bought for convenience.
- Feel free to substitute pasta shapes with penne, fusilli, or farfalle.
- Adjust salt to taste, especially if pesto used is salty.
- For a vegan version, substitute halloumi with firm tofu and use vegan pesto.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
