This Halloumi and Dill Pickle Pasta Salad has big flavors with tangy dill pickled cucumbers, creamy avocado mayo, and seared halloumi.
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Why This Recipe Stands Out
This Halloumi and Dill Pickle Pasta Salad is a real winner. Here's why we love it:
- Quick and Simple: This recipe is ready in just 30 minutes, making it perfect for those busy weeknights.
- Crispy Halloumi: The crispy, golden-brown Halloumi adds a delicious texture and a burst of flavor to this pasta salad.
- Perfect for Gatherings: It's a great recipe for the summer BBQs and picnics.
- Packed with Protein: With eggs and Halloumi as the main protein sources, this pasta salad is a complete, satisfying meal.
Key Ingredients
- Penne Pasta – We use penne pasta in this recipe. Its shape is ideal for holding the dressing and it adds a lovely texture to the dish.
- Halloumi Cheese – Halloumi is a semi-hard cheese with a high melting point, making it perfect for grilling or frying. It adds a deliciously salty and savory flavor to the salad.
- Avocado Mayo – We use avocado mayo to make the dressing. It's creamy, slightly tangy, and adds a wonderful flavor to the salad.
- Eggs – We use 4 eggs for an added protein boost.
Substitutions and Variations
This halloumi and dill pickle pasta salad is already bursting with flavor, but here are a few variations and substitution ideas to make it your own:
- Pasta: We love using penne for this salad, but any short pasta shape will work great. You can even use gluten-free pasta if you prefer.
- Eggs: Hard-boiled eggs are a must in this salad, but you can leave them out if you prefer or substitute them with soft-boiled eggs for a gooey yolk.
- Avocado Oil: Feel free to use olive oil or any other neutral-flavored oil instead.
- Halloumi Alternative: If you can't find Halloumi, try using paneer or extra-firm tofu.
How to Make Dill Pickle Salad with Halloumi
Step 1: Boil the eggs for 10 minutes, then cool, peel, and chop them.
Step 2: Cook the penne pasta according to package instructions. Drizzle oil over the cooked pasta to prevent sticking.
Step 3: Fry the Halloumi cheese in a skillet until golden brown on both sides.
Step 4: In a large bowl, combine the cooked pasta, chopped eggs, fried Halloumi cheese, chopped dill pickes, sliced green onion, mayo, salt, and pepper. Mix well.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Dill Pickle Salad
Protein
- If you want to add some protein to this meal, it would be great with some grilled chicken or shrimp on the side.
- If you want to keep it vegetarian, you can also add some chickpeas or white beans to the pasta salad for extra protein.
Other Sides
- If you’re serving this pasta salad as a side dish, you might want to add a heartier main course. A side of garlic bread would be perfect for soaking up any extra dressing.
- You can also serve it with a bowl of soup. A light, summery soup like gazpacho or cucumber soup would be a great fit.
Frequently Asked Questions
Yes, it is! This halloumi and dill pickle pasta salad is a great option for vegetarians. The halloumi cheese and eggs provide plenty of protein, making it a satisfying meat-free meal.
To prevent the penne pasta from sticking together, make sure to cook it in a pot of well-salted water. After draining the cooked pasta, drizzle it with a little avocado oil and toss it gently in the bowl. This will coat the pasta and prevent it from clumping.
This pasta salad can be kept in the refrigerator for up to 3 days. Just make sure it is stored in an airtight container to maintain its freshness and flavor.
You'll Also Like These Pasta Salads
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Recipe
Halloumi and Dill Pickle Salad
Ingredients
- 6 oz penne pasta
- 4 eggs
- 2 tablespoons avocado oil
- 8 oz Halloumi cheese cut into cubes
- 6 dill pickles medium, chopped into small cubes
- 4 green onions chopped
- ¼ c dill chopped
- 3 tablespoons avocado mayo
- Salt pepper
Instructions
- Fill a medium saucepan with enough water to cover the eggs. Bring it to a boil.
- Add eggs and cook over medium heat for 10 minutes. Remove from the heat, carefully drain the water, and pour cold water over the eggs. (This will help with easier peeling).
- Once the eggs are cool, chop them into small pieces.
- Meanwhile, cook penne pasta in a pot of salted water according to package instructions. Drain water and add pasta to a large bowl.
- Drizzle 1 tablespoon of avocado oil over pasta to prevent from sticking.
- Heat avocado oil in a medium skillet over medium heat. Add Halloumi cheese and fry for 3-4 minutes on each side until golden brown. Remove from the heat.
- To a bowl with pasta, add eggs, Halloumi cheese, dill pickles, green onion, mayo, salt and pepper. Mix to combine. If the pasta salad looks dry, add 1 more tablespoon of mayo.
Notes
- Cook the penne pasta in well-salted water to give it flavor and prevent it from being bland.
- When boiling the eggs, make sure to bring the water to a rolling boil before adding the eggs. This helps prevent the eggs from cracking.
- After boiling the eggs, don't forget to shock them in cold water. This not only stops the cooking process but also makes them easier to peel.
- Drizzle some avocado oil over the cooked pasta to prevent it from sticking. This also adds a nice sheen and extra flavor.
- When frying the Halloumi cheese, make sure the skillet is well-heated. This will give the cheese a beautiful golden brown color and a delicious crispy texture.
- If you want to make the salad ahead of time, it's best to add the dill, salt, and pepper just before serving. This will keep the salad fresh and the dill flavorful.
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Kulia says
I've never tried pasta salads with halloumi, but it must be a very good combination, like pasta with cheese. And plus pickles. Thank you for the recipe.