Dinner

Halloumi Pasta with Tomatoes, Courgettes, and Olives Recipe

Name: Halloumi Pasta with Tomatoes, Courgettes, and Olives Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 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

ByHailey Reed November 20, 2025November 20, 2025

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Introduction

This halloumi pasta is a delightful combination of salty cheese, fresh vegetables, and vibrant Mediterranean flavors. It’s an easy, satisfying dish perfect for a quick weeknight dinner or a casual lunch with friends.

A white bowl filled with ridged penne pasta coated in a red tomato sauce, mixed with small chunks of grilled chicken and halved cherry tomatoes, all sprinkled with green chopped herbs on top. The bowl is placed on a white marbled surface with a beige cloth napkin to the side, and part of another bowl with the same pasta is visible in the bottom left corner. Two clear ribbed glasses of water sit nearby, with a soft pink background and wooden chair back slightly out of focus behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Boil the pasta according to the packet instructions until al dente. Drain and set aside.
Step 2: Meanwhile, heat the rapeseed oil in a large, deep non-stick pan over medium heat. Add the halloumi cubes and fry, stirring occasionally, for about 3 minutes until browned. Remove the halloumi from the pan and set aside on a plate.
Step 3: Add the halved baby plum tomatoes to the pan and cook for 1-2 minutes until they begin to soften. Transfer these tomatoes to the plate with the halloumi.
Step 4: Add the courgettes and grated garlic to the pan. Stir-fry briefly until fragrant, then pour in the canned chopped tomatoes. Stir in the quartered Kalamata olives and dried oregano. Cover and simmer for 10 minutes.
Step 5: Add the drained pasta to the pan and toss it together with the sauce. Stir in the browned halloumi, softened baby plum tomatoes, and chopped parsley. Mix well to combine.
Step 6: Serve half of the pasta immediately. Allow the remaining portion to cool, then cover and refrigerate for up to three days.

Tips & Variations

For extra flavor, add a splash of balsamic vinegar or a pinch of chili flakes to the sauce while it simmers.
You can swap courgettes for chopped bell peppers or zucchini if preferred.
If you want a creamier sauce, stir in a spoonful of crème fraîche or Greek yogurt just before serving.

Storage

Store any leftover halloumi pasta in an airtight container in the refrigerator for up to three days. To reheat, warm it gently in a pan over medium heat with a splash of water to keep it moist, stirring occasionally until piping hot.