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Bright and colorful Greek Pasta Salad ready to be served.

Grilled Halloumi Greek Pasta Salad (Easy Recipe!)

A vibrant and flavorful Greek Pasta Salad elevated with grilled halloumi cheese for a delightful salty, savory, and smoky twist. This easy-to-make dish is perfect for potlucks, barbecues, or a refreshing light lunch, offering perfectly balanced Mediterranean flavors.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups mini bowtie pasta
  • 1/2 cup kalamata olives
  • 1/3 cup red onion (diced)
  • 2 cups Persian cucumbers (or English cucumber, cut into half moons)
  • 2 cups cherry tomatoes (halved; 1 pint)
  • 1 green bell pepper (diced)
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/2 cup feta cheese (crumbled or cubed)
  • 1/4 cup + 2 tablespoons olive oil
  • 1-1/2 tablespoons lemon juice
  • 1-1/2 tablespoons honey
  • 1-1/2 tablespoons Dijon-style mustard
  • 1 teaspoon minced garlic
  • 1-1/2 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Halloumi cheese (for grilling)

Equipment

  • Large pot
  • Mason jar
  • Grill or large pan
  • Large mixing bowl
  • Skewers (optional)

Method
 

Cook the Pasta
  1. Bring 12 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt, then add your pasta.
  2. Cook the pasta al dente according to package directions (8-10 minutes). Drain and rinse in cold water for about 20 seconds to stop cooking. Shake off excess water and set aside to cool completely.
Prepare the Dressing
  1. In a mason jar, combine all dressing ingredients: olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, dried oregano, red wine vinegar, salt, and pepper.
  2. Seal the jar tightly and shake thoroughly to combine. Refrigerate the dressing until ready to use.
Prep the Veggies
  1. Dice the red onion, slice the cucumbers into half moons, halve the cherry tomatoes, and dice the green bell pepper. Finely chop the flat-leaf parsley.
Grill the Halloumi
  1. Cut the halloumi cheese into bite-sized cubes. Optionally, thread them onto skewers.
  2. Grill or pan-fry the halloumi until golden brown and slightly softened, adding a smoky flavor and tender texture.
Assemble the Salad
  1. Once the pasta is completely cooled, add it to a large mixing bowl. Scatter all prepped vegetables on top of the pasta.
  2. Shake the dressing again, then drizzle it generously over the salad. Crumble or cube feta cheese over the top and add the warm, grilled halloumi.
  3. Toss everything gently to combine. Taste and adjust seasonings as needed.
Chill and Serve
  1. Chill the salad for at least 30 minutes before serving to allow flavors to meld and the halloumi to maintain its shape and texture.

Notes

To prevent sogginess, ensure pasta is completely cooled and consider adding dressing just before serving. Store leftover salad in an airtight container in the refrigerator for up to 3 days; not suitable for freezing. For best results, grill the halloumi right before serving.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.