New York Times

Orecchiette Salad With Halloumi Croutons

Crispy, salty, chewy cubes of sautéed halloumi add great texture and heartiness to this bright pasta salad filled with veggies, herbs and tomatoes. The tomatoes are marinated with red wine vinegar, oil, salt and pepper, which infuses them with flavor and helps them release their juices for the punchy dressing. Crunchy cucumbers, lots of fresh herbs and some optional arugula round out this hearty salad. When seasoning the pasta and vegetables, keep in mind that the halloumi is quite salty. This salad is best enjoyed the day it’s made, while the halloumi cubes are still warm.