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Roasted Summer Vegetable Pasta with Halloumi

A close-up of a white baking dish filled with small pasta, chopped broccoli, red peppers, zucchini, and chunks of halloumi cheese.
This delicious roasted vegetable pasta dish makes short work of your farmer's market haul or will perk up some sad November tomatoes if that's the situation you find yourself in.
Olivia Bleitz

Prep 30 mins
Cook 30 mins
Total 1 hr
4 servings
582 kcal


  • 8 ounces halloumi cheese* cut into 1/2- to 3/4-inch (12- to 18-mm) cubes
  • 1 pint (12 oz) cherry tomatoes
  • 1 (12 oz) broccoli crown
  • 1 (12 oz) medium zucchini
  • 3 cloves garlic
  • 2 tablespoons olive oil plus more to serve
  • 1/2 teaspoon salt plus more for the pasta water
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 ounces short pasta such as fusilli or penne
  • Zest and juice of one lemon preferably organic
  • 1/4 cup chopped fresh parsley or fresh basil or a combination, for serving


  • Preheat the oven to 400°F (200°C).
  • Prepare your vegetables. Halve any tomatoes that are larger than bite-size, chop broccoli florets into bite-sized pieces, no larger than 1 inch (25 mm), cut zucchini in half lengthwise then into 1/2 inch (12 mm) thick half-moons, and peel, smash, and roughly chop the garlic.
  • In a large baking dish or roasting pan, combine the vegetables and halloumi. Drizzle with olive oil, and sprinkle with salt and red pepper flakes, if using. Toss to combine, then spread in an even layer.
  • Roast vegetables and cheese, tossing once, until the vegetables and cheese begin to brown, 30 to 35 minutes.
  • While the vegetables are roasting, bring a large pot of heavily salted water to a boil. Cook pasta according to package directions, then drain, reserving 1/2 cup of pasta water.
  • Pour drained pasta into the baking dish, slowly add up to a 1/2 cup of the cooking water, tossing vegetables until everything is glossy.
  • Stir in lemon zest and juice, serve topped with chopped herbs and a drizzle of olive oil.


*What is halloumi?

If you've never had halloumi, then you're in for a superb treat. From the eastern Mediterranean island of Cyprus, halloumi is sheep or goat's milk cheese (sometimes a mixture of the two). Like marshmallows, halloumi is pretty good right out of the package but when toasted, it achieves another level of tastiness entirely.
It's a chewy, salty, and rubbery cheese to begin with but when grilled or toasted, it becomes crisp on the outside and soft and melty on the inside. Part of the charm of halloumi is that it stays intact when heated, rather than oozing all over. It's a great addition to meat-free dishes because it provides some of that missing "meaty" texture.
If you can't find it, you can sub another cheese with a high melting point like queso fresco, feta, cheese curds, or paneer.