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Halloumi Pasta with Roasted Tomatoes is a simple dinner that pairs sweet, jammy roasted cherry tomatoes with squeaky, golden seared halloumi and short pasta. The tomatoes turn soft and syrupy in the oven while the halloumi gets a crisp, salty crust in the skillet.
I make this when I want something warm and filling but don’t feel like standing over a stove for long. Most of the work happens in the oven, so you’re mostly just waiting and stirring.
The flavor is salty from the halloumi, sweet from the tomatoes, and fresh from a handful of torn basil at the end. It’s a good one for a weeknight when you want dinner on the table in about 40 minutes.
One thing to watch: don’t let the halloumi sit in the pan too long or it turns rubbery instead of soft in the middle.
Why You’ll Love This Recipe
- Ready in about 40 minutes with mostly hands-off oven time
- Salty halloumi and sweet tomatoes balance each other well
- Works with pantry pasta and a few fresh ingredients
- Good warm or at room temperature the next day
Ingredient Notes
- Cherry tomatoes: Use ripe, firm cherry tomatoes, they roast down into a sweet, jammy sauce. Grape tomatoes work the same way.
- Halloumi: Look for a firm, salty halloumi block, it holds its shape when seared instead of melting like other cheeses.
- Short pasta: Fusilli or penne catches the tomato sauce in every bite. Rigatoni also works well.
- Garlic: Sliced garlic turns soft and sweet as it roasts alongside the tomatoes.
- Fresh basil: Add basil at the end so it stays bright and doesn’t wilt from the heat.
- Red pepper flakes: Optional, but a small pinch balances the sweetness of the roasted tomatoes.
Halloumi Pasta with Roasted Cherry Tomatoes and Basil
Ingredients
Method
- Heat the oven to 200 C / 400 F. Line a sheet pan 33 x 46 cm / 13 x 18 inch with parchment paper.
- Toss the cherry tomatoes, 2 tbsp olive oil, sliced garlic, salt, and black pepper on the pan. Roast for 20 to 25 minutes, until the skins split and the juices turn syrupy.
- Bring a 6-quart / 5.7 L pot of salted water to a boil. Cook the pasta according to the package, about 10 to 11 minutes, until al dente. Reserve 1/2 cup / 120 ml pasta water, then drain.
- While the pasta cooks, pat the halloumi slices dry with a paper towel. Heat 1 tbsp olive oil in a 12-inch / 30 cm skillet over medium-high heat.
- Add the halloumi in a single layer, working in batches so the pieces don't touch. Sear for 2 to 3 minutes per side, until golden and crisp. Set aside on a plate.
- Cut the seared halloumi into cubes once it's cool enough to handle.
- Return the drained pasta to the pot. Add the roasted tomatoes with their juices, the reserved pasta water, and red pepper flakes. Toss over low heat for 1 minute to bring it together.
- Add the halloumi cubes, torn basil, and the remaining 1 tbsp olive oil. Toss gently so the cheese doesn't break apart.
- Taste and add salt if needed, halloumi is salty so go easy at first. Serve right away, topped with extra basil.
Notes
- Sear halloumi in batches, crowding the pan makes it steam instead of brown.
- Roast tomatoes until the juices turn syrupy, not just softened.
- Reserve pasta water before draining, you may need it to loosen the sauce.
- Taste before salting, halloumi brings plenty of salt on its own.
Tips for Success
- Pat halloumi dry before searing so it browns instead of steaming in the skillet.
- Roast the tomatoes until the skins split and the juices turn syrupy, about 20 to 25 minutes.
- Reserve pasta water before draining, it thins the sauce without watering down the flavor.
- Sear halloumi in batches in the 30 cm skillet so the slices brown instead of crowding and sweating.
- Taste before adding salt, halloumi is salty on its own and can push the dish too far fast.
Variations
- Stir in a handful of baby spinach or arugula at the end for extra green and slight bitterness.
- Add a spoonful of chili crisp along with the red pepper flakes for more heat against the sweet tomatoes.
- Swap short pasta for orzo and add extra lemon juice to turn this into a warm pasta salad.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days. The halloumi won’t stay as firm once it’s chilled, but it still tastes good.
To reheat, put the pasta in a skillet with a splash of water or a little olive oil and warm over low heat for 3 to 4 minutes, stirring often. Skip the microwave if you can, it tends to make the halloumi tough.
I don’t recommend freezing this dish. The tomatoes turn watery and the pasta gets mushy once thawed.
Serving Suggestions
This pasta works well on its own as a light dinner, or with a side salad and crusty bread to mop up the tomato juices.
I like to add a squeeze of lemon and extra basil right before serving, it brightens the whole plate.
For a bigger meal, serve it alongside grilled chicken or a simple soup.
FAQ
Why did my halloumi turn rubbery in this pasta?
Halloumi turns rubbery when it’s overcooked or left in the pan too long. Sear the slabs for only 2 to 3 minutes per side over medium-high heat until golden, then pull them off right away. Slicing the cheese too thin also makes it seize up faster, so keep slabs about 1 cm thick.
Can I use feta instead of halloumi in this pasta?
Feta works, but it won’t sear or hold its shape like halloumi does. Crumble it over the finished pasta instead of cooking it in the skillet, and skip the searing step altogether. The dish will taste tangier and softer, without the crisp golden edge halloumi gives.
Can I roast the tomatoes ahead of time for this pasta?
Yes, roast the tomatoes up to 2 days ahead and keep them in the fridge with their juices. Warm them gently in a skillet before tossing with fresh pasta and freshly seared halloumi. Don’t sear the halloumi ahead of time, it turns rubbery once it cools and gets reheated.
What can I serve alongside roasted tomato halloumi pasta?
A simple green salad with lemon dressing works well since the pasta is already rich and salty from the halloumi. Crusty bread is good for soaking up the tomato juices left in the bowl. A glass of chilled white wine rounds out the meal.
Is halloumi pasta with roasted tomatoes gluten free?
Not as written, since regular pasta contains gluten. Swap in your favorite gluten-free pasta, such as one made from rice or corn, and keep the rest of the recipe exactly the same. Halloumi, tomatoes, and olive oil are naturally gluten free.
What’s the difference between halloumi and paneer in this pasta?
Halloumi has a salty, tangy bite and holds together when seared, which gives this pasta its golden crust. Paneer is milder and softer, and it won’t get that same crisp edge in a hot skillet. If you swap in paneer, add extra salt since it’s much less salty than halloumi.