Halloumi pasta

Add the punchy flavours of halloumi to pasta along with olives, courgette and tomato. Halloumi has more salt than cheddar, so a little goes a long way

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 371
  • fat 11g
  • saturates 6g
  • carbs 48g
  • sugars 0g
  • fibre 9g
  • protein 16g
  • salt 1.1g


  • 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


  1. Boil the pasta following pack instructions. Meanwhile, heat the oil in a large, deep, non-stick pan over a medium heat and fry the halloumi, stirring occasionally for 3 mins until browned. Tip onto a plate, then cook the tomatoes in the pan for 1-2 mins until softened. Tip into the bowl of halloumi.

  2. Tip the courgettes and garlic into the pan, stir-fry briefly, then pour in the canned tomatoes and stir in the olives and oregano. Cover and simmer for 10 mins.

  3. Drain the pasta and toss in the sauce along with the parsley, halloumi and baby plum tomatoes. Serve half straightaway, then leave the remainder for another day. Will keep covered and chilled for up to three days. Reheat in a pan with a dash of water over a medium heat until piping hot.

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