ORECCHIETTE SALAD WITH HALLOUMI CROUTONS
This week’s recipe is a yummy salad from NYT Cooking! And while it may be called a salad, sautéed cheese croutons make everything better!
Ingredients
1 pint cherry or grape tomatoes, halved
4 tablespoons olive oil, plus more as needed
2 tablespoons red wine vinegar, plus more as needed
Kosher salt and freshly ground pepper
8 ounces orecchiette or other small pasta
8 ounces halloumi cheese, chopped into ½-inch pieces
3 Persian cucumbers, chopped into ½-inch pieces
2 cups baby arugula (optional)
½ cup chopped fresh cilantro
½ cup chopped fresh min
Prep
In a large bowl, combine the tomatoes, 2 tablespoons olive oil, the vinegar, ½ teaspoon salt and ½ teaspoon pepper.
Bring a large pot of salted water to a boil, and cook the pasta to al dente according to package directions. Drain the pasta well and add it to the tomato mixture while still warm. Stir gently to combine, then let the mixture cool slightly.
While the mixture cools, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high. Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes.
Add the cucumbers, arugula (if using), cilantro, mint, and red onion to the pasta; stir to combine. Top with the halloumi, then add more salt, pepper, olive oil, and vinegar to taste. Serve immediately.