Greek Pasta Salad Recipe with Grilled Halloumi

1. Introduction

Summer is the perfect time for fresh, vibrant salads, and nothing satisfies quite like the bright flavors of Greece. This Greek Pasta Salad recipe is a delightful combination of colorful vegetables, tangy dressing, and perfectly cooked pasta. But here’s the twist that takes it to the next level: grilled halloumi cheese. I’ll show you how to create this flavorful and satisfying salad that’s ideal for lunch, dinner, potlucks, or meal prep.

2. Why You’ll Love This Recipe

This Greek Pasta Salad is more than just a salad; it’s a flavor explosion. The star of the show is undoubtedly the grilled halloumi.

Quick and Easy: You can whip this salad up in minutes, making it perfect for busy weeknights or last-minute gatherings.

Flavor Contrast: The tangy Greek dressing, crisp fresh vegetables, and salty halloumi create a wonderful balance of flavors and textures.

Perfect for Meal Prep and Potlucks: It holds up well in the refrigerator, making it ideal for meal prepping or bringing to potlucks.

Satisfying and Protein-Packed: The halloumi adds a satisfying salty flavor and a good dose of protein, turning a simple side dish into a light meal.

Vegetarian Delight: This is a vegetarian dish that’s easily made vegan with a feta alternative.

3. Ingredients Needed

3 cups mini bowtie pasta
1/2 cup kalamata olives
1/3 cup red onion (diced, see note 1)
2 cups Persian cucumbers (or English cucumber, cut into half moons, see note 2)
2 cups cherry tomatoes (halved; 1 pint)
1 green bell pepper (diced)
1/4 cup finely chopped flat-leaf parsley
1/2 cup feta cheese (crumbled or cubed)
1/4 cup + 2 tablespoons olive oil
1-1/2 tablespoons lemon juice
1-1/2 tablespoons honey
1-1/2 tablespoons Dijon-style mustard
1 teaspoon minced garlic
1-1/2 teaspoon dried oregano
3 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon pepper

Ingredient Notes & Substitutions

Pasta: While bowtie pasta (farfalle) is the classic choice for Greek Pasta Salad, you can use other short pasta shapes like rotini or penne. For a gluten-free option, try lentil or brown rice pasta. You can learn more about different types of pasta on sites like Allrecipes.

Feta: Using high-quality feta cheese makes a big difference. Greek feta, made from sheep’s milk, has a distinctive tangy flavor. For a vegan alternative, use a vegan feta substitute.

Olives: Kalamata olives are preferred for their rich, fruity flavor, but other brined olives can be substituted if needed.

Red Onion: To reduce the sharpness of red onion, soak the diced onion in ice water for about 10 minutes before adding it to the salad.

Honey: Maple syrup is a great vegan alternative to honey in the dressing.

4. How to Make Greek Pasta Salad

Cooking the Pasta

First, bring 12 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt – this is crucial for flavoring the pasta. Add the 3 cups of mini bowtie pasta and cook until al dente, following the package directions. Al dente means the pasta should be firm to the bite, not mushy. Drain the pasta and rinse it in cold water for about 20 seconds to stop the cooking process. Shake off any excess water and set the pasta aside to cool completely.

Making the Dressing

In a mason jar, combine all the dressing ingredients: 1/4 cup + 2 tablespoons olive oil, 1-1/2 tablespoons lemon juice, 1-1/2 tablespoons honey, 1-1/2 tablespoons Dijon-style mustard, 1 teaspoon minced garlic, 1-1/2 teaspoon dried oregano, 3 tablespoons red wine vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Make sure to juice the lemon to get 1-1/2 tablespoons of fresh lemon juice. Seal the jar tightly and shake vigorously until everything is well combined and the dressing is emulsified. The aroma of the fresh lemon, garlic, and oregano will fill your kitchen! Refrigerate the dressing until you’re ready to use it.

Prepping the Vegetables

While the pasta is cooling and the dressing is chilling, prepare the vegetables. This is where you can get creative with your knife skills. Dice the 1/3 cup of red onion and 1 green bell pepper. Cut the 2 cups of Persian cucumbers (or English cucumber) into half-moons and halve the 2 cups of cherry tomatoes. Finely chop 1/4 cup of flat-leaf parsley. The vibrant colors and fresh textures of these vegetables will add so much to your Greek pasta salad.

Assembling the Salad

Once the pasta has completely cooled, transfer it to a large bowl. Add the prepped vegetables on top. Give the dressing another shake to ensure it’s well combined, then drizzle it over the salad. Start with about three-quarters of the dressing, then add more to taste. Gently toss everything together until the pasta and vegetables are evenly coated. Finally, add 1/2 cup of crumbled or cubed feta cheese. Give it a final taste and adjust the seasonings as needed. You can pair this recipe with juicy stuffed chicken breast with spinach feta.

5. Grilling the Halloumi

Halloumi is a semi-hard, brined cheese traditionally made in Cyprus. Its high melting point makes it perfect for grilling or pan-frying. Grilling the halloumi adds a delicious salty and slightly smoky flavor to the Greek Pasta Salad. For more information about halloumi cheese, you can visit Wikipedia’s article on Halloumi.

To grill the halloumi, start by slicing it into slices about 1/4-inch thick. Preheat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Grill the halloumi slices for about 2-3 minutes per side, or until they are golden brown and slightly softened. Watch carefully, as halloumi can burn quickly.

Once grilled, remove the halloumi from the grill and let it cool slightly. Then, cut it into cubes and gently toss it into the Greek Pasta Salad. If you don’t have a grill, you can pan-fry the halloumi in a lightly oiled skillet over medium heat until golden brown on both sides.

6. Pro Tips & Troubleshooting

Pro Tips

Soak diced red onion in ice water for 10 minutes to reduce its sharpness.
Don’t overcook the pasta; al dente is key for the best texture in this salad.
Grill the halloumi just before serving to ensure the best texture and flavor.
Make the dressing ahead of time to allow the flavors to meld together.
Add a pinch of red pepper flakes to the dressing for a little heat.
Use fresh, high-quality ingredients for the best flavor.
Taste and adjust seasonings as needed.
Don’t be afraid to experiment with different vegetables and herbs.

Common Mistakes to Avoid

Forgetting to salt the pasta water can result in bland pasta.
Overdressing the salad can make it soggy. Add the dressing gradually and taste as you go.
Using under-ripe tomatoes will result in a less flavorful salad.
Overcooking the halloumi can make it rubbery. Watch it carefully while grilling.
Skipping the cooling step for the pasta can cause the salad to become soggy.
Adding the feta cheese too early can cause it to crumble and dissolve into the salad.
Not shaking the dressing well enough can result in an unevenly flavored salad.
Using low-quality olive oil can affect the overall flavor of the salad.

7. Serving & Storage

Serving Ideas

This Greek Pasta Salad with Grilled Halloumi is incredibly versatile.

Serve it as a side dish with grilled Greek Chicken or baked Greek Meatballs.
Pair it with warm pita bread and creamy hummus for a complete Mediterranean-inspired meal.
Add roasted vegetables like eggplant, zucchini, and bell peppers for extra flavor and nutrition.
Create a vibrant Meze Platter with tzatziki, olives, feta, and other Greek appetizers.
Serve it alongside fresh fruit for a light and refreshing lunch. If you’re looking for something vegan, check out this creamy vegan ranch dip recipe.

Storage and Make-Ahead

Store the Greek Pasta Salad in an airtight container in the refrigerator. It will last for 3-5 days. For best results, store the dressing separately to prevent the salad from becoming soggy.

You can make the salad a day ahead of time to allow the flavors to meld together. However, I recommend adding the feta cheese and grilled halloumi just before serving to maintain their texture and flavor.

8. Conclusion

This Greek Pasta Salad with Grilled Halloumi is a delightful twist on a classic recipe. The grilled halloumi adds a salty, savory dimension that elevates the salad to a whole new level. It’s easy to customize with your favorite vegetables and herbs, so feel free to experiment and make it your own. Print the recipe and enjoy this delicious and satisfying salad today! It is also a great dish for a romantic low carb chicken and asparagus skillet.

9. FAQ

What is Greek pasta salad dressing made of?
Greek pasta salad dressing typically includes olive oil, lemon juice, red wine vinegar, honey (or maple syrup), Dijon mustard, minced garlic, dried oregano, salt, and pepper.

What kind of pasta is best for Greek pasta salad?
Short pasta shapes like bowtie (farfalle), rotini, or penne work best. They hold the dressing and vegetables well.

How long does Greek pasta salad last?
Greek pasta salad will last for 3-5 days in the refrigerator when stored properly in an airtight container.

Can I make Greek pasta salad ahead of time?
Yes, you can make Greek pasta salad a day ahead of time. However, add the feta cheese and grilled halloumi just before serving for the best texture.

What are some variations of Greek pasta salad?
You can add other vegetables like artichoke hearts, sun-dried tomatoes, or roasted red peppers. For protein, consider adding chickpeas, grilled chicken, or shrimp.

What’s a good way to take the edge off raw red onion?
Soaking diced red onion in ice water for about 10 minutes helps to reduce its sharpness.

Is Greek pasta salad healthy?
Greek pasta salad can be a healthy meal option, packed with vegetables and healthy fats from olive oil. For a healthier option you can try sweet potato noodles.