Grilled Halloumi and Zucchini Pasta Salad

A lemony panko topping gives the salad crunch and brightens the entire dish.

Total Time: 40 mins
Servings: 6
Yield: 8 cups

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.

Ingredients

• 1/3 cup red wine vinegar

• 1/3 cup water

• 1/2 teaspoon granulated sugar

• 2 1/2 teaspoons kosher salt, divided

• 1 large shallot, thinly sliced (about 1/3 cup)

• 8 ounces uncooked fusilli, cavatelli, or orecchiette pasta 

• 1/4 cup panko

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for grill

• 1 (8-ounce) block Halloumi cheese, cut lengthwise into 4 (2-ounce) planks and patted dry

• 2 zucchini, cut lengthwise into 1/2-inch-thick planks 

• 2 yellow squash, cut lengthwise into 1/2-inch-thick planks

• 1 teaspoon grated lemon zest

• 4 tablespoons fresh lemon juice (from 2 lemons), divided

• 2 garlic cloves, minced (about 2 teaspoons)

• 1 teaspoon dried Italian seasoning

• 1/2 teaspoon ground sumac (optional)

• 3/4 cup chopped fresh tender herbs (such as flat-leaf parsley, dill, and mint)

Directions

1. Bring vinegar, water, sugar, and 1/2 teaspoon salt to a boil in a small saucepan over medium-high, whisking to dissolve sugar and salt. Remove from heat. Place shallots in a heatproof medium bowl; pour hot liquid over shallots. Let cool to room temperature, about 30 minutes.

2. Meanwhile, cook pasta according to package directions in a large pot of boiling salted water. Drain and rinse pasta under cold water until no longer hot, about 2 minutes; set aside to cool to room temperature, about 10 minutes.

3. While pasta is cooking, heat 1 teaspoon oil in a small skillet over medium. Stir in breadcrumbs;cook, stirring constantly, until breadcrumbs are evenly browned, about 1 minute. Transfer to a plate.

4. Preheat a gas or charcoal grill to high (450°F to 500°F). Gently toss Halloumi, zucchini, and yellow squash with 2 teaspoons oil in a large bowl until coated. Place zucchini and yellow squash on oiled grates; grill, uncovered, until slightly softened and grill marks form, about 2 minutes per side. Transfer zucchini and yellow squash to unlit side of grill. Place Halloumi on oiled grates on lit side of grill. Cook zucchini, yellow squash, and Halloumi, covered, until grill marks form on Halloumi and squash is tender, 1 to 2 minutes per side. Transfer zucchini, yellow squash, and Halloumi to a cutting board and cut into bite-sized pieces.

5. Whisk together lemon juice, garlic, Italian seasoning, sumac, if using, and remaining 2 teaspoons salt in a large bowl. Gradually add remaining 1/2 cup oil in a thin, steady stream, whisking constantly, until emulsified, 30 seconds to 1 minute.

6. Add Halloumi, zucchini, yellow squash, and cooked pasta to oil mixture and toss to combine. Strain shallots, reserving 1 tablespoon of the pickling liquid. Stir shallots, fresh herbs, and reserved pickling liquid into pasta mixture. Stir together lemon zest and breadcrumbs; sprinkle over salad and serve.

Grill Pan Method:

Heat a grill pan over medium until very hot, about 5 minutes. Gently toss Halloumi, zucchini, yellow squash with 2 teaspoons oil and in a large bowl until just coated. Brush grill pan with additional oil. Place Halloumi on oiled grill pan; grill, uncovered, until grill marks appear on both sides, 2 to 3 minutes total, turning once halfway through cook time. Remove to a cutting board. Working in 2 batches, add half of the zucchini and yellow squash to oiled grill pan; grill until lightly charred and crisp-tender, about 4 minutes, turning once halfway through cook time. Repeat for remaining zucchini and squash. Proceed with the recipe as written.