Dinner

Halloumi Pasta with Cherry Tomatoes, Courgettes, and Olives Recipe

ByJack Voss January 28, 2026January 28, 2026

Introduction

This halloumi pasta is a delicious and hearty meal that combines the saltiness of fried halloumi with fresh vegetables and a rich tomato sauce. It’s quick to prepare and perfect for a satisfying weeknight dinner.

The image shows a white plate filled with penne pasta covered in a red tomato sauce mixed with small pieces of vegetables and herbs. The pasta is layered evenly across the plate, with bits of green herbs scattered on top as a garnish. The texture of the pasta is smooth with ridges, and the sauce looks thick. Two clear glasses with ridged patterns are placed beside the plate on a white marbled surface, with a yellow cloth napkin partially visible in the background along with a wooden chair and pink tiled wall. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g wholemeal penne
1 tsp rapeseed oil
120g halloumi, halved through the seam and cut into cubes
325g baby plum tomatoes on the vine, halved
320g courgettes, cut into cubes
3 garlic cloves, finely grated
400g can chopped tomatoes
6 pitted Kalamata olives, quartered
1 tsp dried oregano
10g parsley, chopped

Instructions

Step 1: Boil the pasta following the pack instructions until al dente. Drain and set aside.
Step 2: Heat the rapeseed oil in a large, deep, non-stick pan over medium heat. Add the halloumi cubes and fry, stirring occasionally, for about 3 minutes until browned. Remove the halloumi and place it on a plate.
Step 3: In the same pan, add the baby plum tomatoes and cook for 1-2 minutes until softened. Transfer them to the plate with the halloumi.
Step 4: Add the courgettes and grated garlic to the pan and stir-fry briefly. Pour in the canned chopped tomatoes, then stir in the Kalamata olives and dried oregano. Cover and simmer for 10 minutes.
Step 5: Toss the drained pasta into the tomato sauce along with the parsley, returned halloumi, and baby plum tomatoes. Mix gently and serve immediately, or refrigerate for later use.

Tips & Variations

For extra flavor, add a pinch of chili flakes to the sauce while simmering.
You can substitute halloumi with feta cheese for a creamier texture.
Add a handful of spinach or rocket just before serving for added greens.

Storage

Store any leftovers covered in the refrigerator for up to three days. To reheat, warm the pasta gently in a pan over medium heat with a splash of water until piping hot.

How to Serve

A white shallow bowl filled with rigatoni pasta coated in a red tomato sauce, mixed with small pieces of chicken and halved cherry tomatoes, garnished with chopped green herbs scattered on top. The bowl sits on a white marbled surface next to a pale yellow napkin and two clear ribbed glasses filled with water, with a soft pink cushioned background behind. Another similar bowl with pasta is partially visible in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can use any pasta you prefer such as penne, fusilli, or farfalle. Wholemeal or regular pasta both work well.

Is it necessary to fry the halloumi first?

Frying the halloumi first gives it a nice golden crust and enhances its flavor, but you can also add it directly to the sauce if you’re short on time.