This halloumi pasta is one of those recipes that feels almost too simple to be this good.
You roast halloumi, courgettes and tomatoes together on a tray until everything turns golden and slightly caramelised. Then you toss the whole lot with pasta and a splash of pasta cooking water to create a light, silky sauce.
That’s it.
The halloumi becomes salty and crisp around the edges, the tomatoes soften and burst, and the courgettes absorb all those lovely roasting flavours. It’s the sort of dinner you can throw together on a busy weeknight and still feel very pleased with yourself when you sit down to eat.
Another thing I love about this dish is how versatile it is. It’s wonderful served hot straight from the pan, but it also works brilliantly cold the next day, which makes it perfect for lunches or picnics.
If you enjoy cooking with halloumi, this recipe sits among my collection of easy halloumi dinners, from comforting curries to quick wraps and burgers.
Why Halloumi Works So Well in Pasta
Halloumi might not be the first cheese people think of when making pasta, but it works beautifully.
Unlike most cheeses, halloumi has a very high melting point, which means it doesn’t melt into a sauce when heated. Instead it holds its shape and develops golden edges when roasted or fried.
That texture makes it perfect for pasta dishes. It gives you little bites of salty, chewy cheese throughout the dish rather than disappearing into the sauce.
When roasted alongside vegetables like courgettes and tomatoes, it absorbs flavour and becomes deeply savoury.
Why Roasting Makes This Pasta So Good
Roasting is what makes this recipe special.
When courgettes and tomatoes cook in the oven, their natural sweetness intensifies. The tomatoes soften and release their juices while the courgettes become tender and slightly caramelised.
Meanwhile the halloumi develops golden, crispy edges.
All those flavours combine on the roasting tray, creating a kind of instant sauce that coats the pasta beautifully once everything is mixed together.
It’s a simple technique but incredibly effective.
The Ingredients
- Halloumi – the key ingredient! You could make this with feta instead, but you’ll end up with a creamier sauce as the feta will soften when it cooks.
- Courgettes – or zucchini. They’re simply sliced and roasted here.
- Baby plum tomatoes – or cherry tomatoes. You’ll want fairly sweet tomatoes. If yours are large, cut them in half.
- Olive oil – to drizzle over the vegetables and cheese.
- Oregano – a sprinkling of dried oregano goes a long way in this dish.
- Pasta – I used rigatoni, you can use any short pasta. Penne would work well, as would macaroni.
My Favourite Way to Cook Halloumi for Pasta
For pasta dishes like this, I almost always cook halloumi in the oven.
Baking it on a tray alongside vegetables is incredibly easy and produces reliable results every time.
Simply cut the halloumi into cubes, scatter it across the tray and let the oven do the work.
As it roasts, the edges turn golden and slightly crisp while the centre stays soft.
No sticking pans, no broken pieces – just perfectly cooked halloumi ready to toss with pasta.
The Secret to a Silky Pasta Sauce
The trick that brings everything together in this dish is pasta water.
When pasta cooks, it releases starch into the water. That starchy water is incredibly useful for creating silky sauces.
By adding a splash of pasta water when you combine the pasta with the roasted vegetables and halloumi, the juices from the roasting tray emulsify into a light sauce that coats the pasta perfectly.
It’s a small step, but it makes the dish feel much more cohesive.
Top Tips
- To serve chilled If you want to serve this chilled at a later date, allow to cool completely then transfer to a sealed container and place in the fridge. It will keep for up to 5 days. Don’t freeze it – it won’t defrost well.
- Additional vegetables You could roast red onions, olives (green or black), aubergine or bell peppers with the rest of the vegetables and cheese.
- Serve with While this makes a great complete meal by itself, if you want to bulk it out you could serve it with a delicious Greek salad.
Perfect for Meal Prep
One of the things I love about this recipe is how well it keeps.
Because the pasta isn’t coated in a heavy cream sauce, it holds up beautifully in the fridge and tastes just as good cold the next day.
It makes a great packed lunch or picnic dish.
If you’re planning to eat it cold, simply allow the pasta to cool completely before storing it in the fridge.
More Halloumi Recipes to Try
If you enjoy cooking with halloumi, here are a few other recipes you might like:
• The Creamiest Butter Halloumi Curry – rich and comforting
• Chorizo and Halloumi Pasta – smoky and indulgent
• Halloumi Pittas with Sriracha Mayo – a quick lunch idea
• Smoky Halloumi Fajitas – ready in just 15 minutes
• Butter Bean and Halloumi Stew – hearty and satisfying
• The Ultimate Halloumi Burger – perfect for barbecues
Halloumi is one of the most versatile ingredients you can cook with, and it works in everything from salads and wraps to curries and pasta dishes.
Easy Vegetarian Halloumi Pasta with Roasted Courgettes and Tomatoes
Ingredients
- 2 medium courgettes approx 400g
- 400 grams halloumi
- 250 grams baby plum tomatoes
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 400 grams pasta
Instructions
- Preheat the oven to 180 degrees C.
- Cut the ends off the courgettes. Cut in half lengthways, then slice thinly. Cut the halloumi into 1-2 cm cubes.
- Put the courgette pieces, halloumi and tomatoes onto a large baking tray in a single layer. Drizzle over the olive oil and sprinkle over the oregano. Add a pinch of salt and pepper. Roast in the oven for up to 30 minutes, until the halloumi is turning golden.
- Meanwhile, put a large pot of water on to boil and cook the pasta in it according to packet instructions.
- Drain the pasta, reserving 200ml pasta water. Put the pasta and pasta water back in the empty pot. Add the halloumi and vegetables from the baking tray, and any juices from the tray. Mix well and serve.
Love halloumi? You’re also going to love:
- Smoky Halloumi Fajitas
- Halloumi Veg Bowl
- Chorizo and Halloumi Pasta
- The Creamiest Butter Halloumi Curry
- Halloumi Pittas with Sriracha Mayo and Salad
- Warm Roasted Red Pepper and Halloumi Quinoa Salad
- The Ultimate Vegetarian Halloumi Burger
- Butter Bean and Halloumi Stew with Pesto
- Savoury Olive and Halloumi Loaf Cake
