Halloumi Orecchiette Pasta Salad

We recently went up to the north shore and had a garlic lovers pasta salad. It was creamy and garlicky and so delicious. I had to remake it but added a few summer vegetables and seared halloumi to make it a meal. This pasta salad is packed with juicy tomatoes, crisp cucumbers, sweet corn and then a creamy garlic sauce. Topped with warm halloumi. Perfect as a weeknight meal or a backyard gathering!

DID YOU MAKE THIS HALLOUMI ORECCHIETTE PASTA SALAD? 

If you loved this halloumi orecchiette pasta salad recipe I would appreciate it so much if you would give this recipe a comment! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #sunlovekitchen and tagging me @sunlovekitchen.

Ingredients

• 1 lb. orecchiette pasta, or small shaped pasta
• 1 cup cherry tomatoes, cut in half
• 1 cup English cucumber, medium dice
• 1 ear corn, cut off cob
• 1 block halloumi, sliced
• salt and black pepper
• 1/2 cup mayo
• 1/2 cup greek yogurt or sour cream
• 3 garlic cloves, peeled minced
• 2 tbsp. cilantro
• 2 tbsp. lime juiced

Directions

Bring a large pot of salted water to boil. Cook the orecchiette until al dente. Drain and let cool slightly then pour into a large bowl. Add in the cherry tomatoes, and cucumbers.

In a large saute pan with a little oil over medium heat. Sear the halloumi until deep golden on each side. About 3 minutes on each side. Remove from the pan and add in the corn. Cook just until heated through. Add the halloumi and corn to the pasta. Season with salt and pepper and toss to combine.

In a small bowl combine together the mayo, greek yogurt or sour cream, garlic, cilantro and lime juice and mix until just combined. Pour over the top of the pasta and toss it all together until everything is combined and coated. Serve warm or chill in the fridge. Enjoy!