This simple vegetarian halloumi pasta dish with courgettes and tomatoes is easy peasy to make and perfect for week nights.

The ‘sauce’ of halloumi, courgettes and tomatoes is roasted in the oven, then the veg, cheese and any juices from the pan are mixed in with the pasta and a little of the pasta water. Voila! This cheese pasta with vegetables will be your new favourite.

This halloumi pasta is also wonderful hot or cold, so it’s great for making ahead and eating for packed lunches throughout the week, or you could have it as a cold pasta dish alongside a barbecue or picnic.

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.

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.