This playful pasta salad is a vibrant mix of textures and bold, balanced flavors — smoky, briny, savory, and bright all at once. Grilled Halloumi steals the show with its golden char, firm bite, and salty richness, while tender-crisp zucchini and summer squash lighten things up with a subtle sweetness and a touch of smokiness from the grill. Fresh herbs bring a pop of brightness that lifts the whole dish, and pickled shallots add a welcome tang and crunch that cut through the richness. The pasta absorbs all those layers of flavor — from the grilled veggies to the herbaceous dressing — making every bite deeply satisfying. This isn’t your average, mayo-laden BBQ side; it’s a modern, texture-forward salad that feels just as at home on a picnic table as it does at a dinner party.
How do you grill Halloumi without melting it?
Most store-bought Halloumi is firm and great for grilling since its high pH means it’s unlikely to melt, but make sure the grill is hot and cut the cheese in 1/2-inch blocks. Any thinner and the cheese will be too floppy to lift from the grill. Also, make sure to oil the Halloumi well so it doesn’t stick to the grill grates.
How do you make Halloumi without it going rubbery?
To keep Halloumi firm but not rubbery or dry, be sure to only cook it briefly. If you’re grilling it, simply cook until the grill marks are visible, about two minutes per side. You can also pan-fry it with a little oil in a non-stick pan over medium heat until golden brown or air fry for about five minutes at 350°F.
Notes from the Food & Wine Test Kitchen
Halloumi can be found at most grocery stores. If you’re having trouble finding it, try a Mediterranean market or swap for Indian paneer cheese. Halloumi and paneer are great for grilling or roasting because of their high melting point and ability to retain their shape at high temperatures.
Make ahead:
Grill the vegetables and Halloumi up to two days ahead. The pasta salad can be assembled minus the panko topping up to one day ahead. Sprinkle with the panko just before serving.
This recipe was developed by Renu Dhar; the text was written by Breana Killeen.
