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Fresh Chimichurri Pasta Salad Recipe with Grilled Halloumi Cheese

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A vibrant and easy summer pasta salad featuring fresh chimichurri sauce, crisp veggies, and smoky grilled halloumi cheese. Perfect for picnics, BBQs, or casual dinners.

Ingredients

Scale
  • 8 ounces (225g) short pasta (penne, fusilli, or farfalle)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 red onion, thinly sliced (optional)
  • 1/4 cup black olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 1 cup fresh flat-leaf parsley, packed (for chimichurri)
  • 1/4 cup fresh cilantro (optional, for chimichurri)
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup extra virgin olive oil
  • Salt and black pepper to taste
  • 8 ounces (225g) halloumi cheese, sliced about 1/2-inch thick
  • 1 tablespoon olive oil (for brushing halloumi)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces pasta and cook according to package instructions until al dente (9-11 minutes). Drain and rinse under cold water to cool. Set aside in a large mixing bowl.
  2. In a food processor, combine 1 cup fresh parsley, 1/4 cup cilantro (if using), 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, and a pinch of salt and black pepper. Pulse to chop the herbs.
  3. With the processor running, slowly pour in 1/2 cup extra virgin olive oil until sauce is blended but still a little chunky. Taste and adjust seasoning if needed.
  4. Halve 1 cup cherry tomatoes, dice 1 small cucumber, thinly slice 1/4 red onion, and slice 1/4 cup black olives. Add these to the pasta bowl.
  5. Heat a grill pan or cast iron skillet over medium-high heat. Brush both sides of halloumi slices with 1 tablespoon olive oil. Grill for 2-3 minutes per side until golden brown and slightly crispy. Remove and set aside.
  6. Pour chimichurri sauce over pasta and vegetables. Toss gently to coat evenly, adding dressing gradually and tasting as you go.
  7. Arrange grilled halloumi slices on top of the pasta salad. Garnish with chopped fresh parsley. Serve immediately or chill for 20-30 minutes to let flavors meld.

Notes

Rinse pasta under cold water after cooking to stop cooking and help hold dressing. Let chimichurri sit for 10 minutes before mixing to enhance flavor. Ensure grill pan is hot before grilling halloumi to prevent sticking. Halloumi can be replaced with grilled tofu for dairy-free option. For gluten-free, use gluten-free pasta or spiralized vegetables.

Nutrition

Keywords: chimichurri, pasta salad, grilled halloumi, summer recipe, easy pasta salad, fresh herbs, BBQ side dish

Find it online: https://blingbite.com/fresh-chimichurri-pasta-salad-recipe-with-grilled-halloumi-cheese-easy-and-perfect-for-summer/