Greek Pasta Salad with Halloumi and Chickpeas
and tzatziki dressing

Name: Greek Pasta Salad with Halloumi and Chickpeas
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 10 oz Pasta, any fun shape; 1 Bell peppers, red, chopped; 1/2 Onions, red and medium, diced; 8 oz Cheese, Halloumi, 1/2" / 1.3 cm cubes (sub 4 oz cubed or crumbled feta); 2 sprigs Mint, fresh, leaves removed and chopped; 8 oz Cucumbers, chopped; 1 cup Tomatoes, cherry or grape, halved; 1/2 cup Olives, any type, sliced (look for pre-sliced to save time); 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1 clove Garlic, chopped; 1 1/2 tsp Oregano, dried; 1/2 cup Yogurt, plain or Greek; 1 Tbsp Mayonnaise; 1 Tbsp Lemon juice; 1 tsp Vinegar, red or white wine; 1/2 tsp Honey

Active: 45 Total: 45

Original GF Paleo Vegetarian

Greek Pasta Salad with Halloumi and Chickpeas

This creamy pasta salad is filled with Greek flavors and topped with warm, sizzling Halloumi for a delicious twist on a summer classic.
Smarts: Halloumi is a firm, salty cheese that holds its shape and won't melt when cooked, which makes it great for searing in a hot skillet. The outside becomes golden and crisp, while the inside remains tender. If you can't find it, you can use cubed feta and simply add it to the salad cold.

Proteins

Cheese, Beans, garbanzo

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Greek Pasta Salad with Halloumi and Chickpeas:

Pasta, any fun shape - 10 oz
Bell peppers, red - 1 , chopped
Onions, red and medium - 1/2 , diced
Cheese, Halloumi - 8 oz , 1/2" / 1.3 cm cubes (sub 4 oz cubed or crumbled feta)
Mint, fresh - 2 sprigs , leaves removed and chopped
Cucumbers - 8 oz , chopped
Tomatoes, cherry or grape - 1 cup , halved
Olives, any type - 1/2 cup , sliced (look for pre-sliced to save time)
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp

Tzatziki Dressing:

Garlic - 1 clove , chopped
Oregano, dried - 1 1/2 tsp
Yogurt, plain or Greek - 1/2 cup
Mayonnaise - 1 Tbsp
Lemon juice - 1 Tbsp
Vinegar, red or white wine - 1 tsp
Honey - 1/2 tsp

Prep

Cook pasta - Cook pasta according to package directions. If prepping right before cooking, rinse briefly under cool water to stop it from cooking further. If prepping ahead, toss with some oil to minimize sticking. (Can be done up to 5 days ahead)
Bell peppers / Onions / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
Cube halloumi - Drain and rinse. (Note: Halloumi is usually stored in salt water, so rinse well and pat dry to prevent it from being overly salty.) Cut into ½” / 1.3 cm cubes. (Can be done up to 2 days ahead)
Mint / Cucumbers / Tomatoes - Prep as directed and store separately. (Can be done 1 day ahead)
Make dressing - Whisk together garlic, oregano, yogurt, mayonnaise, lemon juice, vinegar, and honey. Season to taste with some salt and pepper.
Olives - Drain and rinse.
Beans - Drain and rinse.

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Make

If pasta was cooked ahead, bring to room temperature by reheating it briefly in the microwave or rinsing under warm water.
Heat a grill pan or skillet with cooking oil over medium heat. Add halloumi to heated oil. Sear halloumi on all sides until lightly browned and heated through, 5 to 6 minutes.
While halloumi cooks, combine pasta, bell peppers, onions, mint, cucumbers, tomatoes, olives, and beans in a large serving or mixing bowl.
Gently fold in dressing.
Divide pasta salad among serving bowls and top each bowl with warm halloumi. Enjoy!

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