I couldn’t wait to share this Crispy Halloumi Pasta With Lemon Zest Recipe after making it for the first time — it completely won me over! The combination of golden, crispy halloumi and fresh lemon flavor is simply irresistible.
Every bite feels bright, salty, and satisfying at the same time. I love how quickly it comes together on busy nights. Trust me, this recipe will become one of your favorites too!
Ingredients Section
- Pasta – 62.5 g (I prefer short pasta like penne or rigatoni because it holds the sauce well.)
- Halloumi cheese – 50 g, sliced (Fresh halloumi works best for getting that crispy golden crust.)
- Olive oil – ½ tablespoon (Use good-quality extra virgin olive oil for better flavor.)
- Lemon zest and juice – from ¼ lemon (Zest adds strong citrus aroma, so don’t skip it.)
- Fresh mint leaves – a small handful (Adds freshness and balances the salty cheese.)
- Salt and black pepper – to taste (Go easy on salt since halloumi is naturally salty.)
- Grated Parmesan – for serving (Optional, but adds extra savory depth.)
- Extra olive oil – for drizzling (Enhances richness before serving.)
Note: Several servings — adjust the ingredient quantities depending on how many people you are serving.
Variations
- Use gluten-free pasta if needed.
- Replace halloumi with a dairy-free cheese alternative for a vegan version.
- Add chili flakes for a spicy kick.
- Mix in cherry tomatoes or spinach for extra color and nutrition.
- Add roasted vegetables for a heartier meal, similar to the balanced flavors you get in this Steak and Shrimp Kabobs in Air Fryer Recipe
- Add roasted vegetables for a heartier meal.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Equipment You Need
- Large pot – for boiling pasta.
- Skillet or frying pan – for crisping halloumi.
- Colander – to drain pasta.
- Grater – for lemon zest and Parmesan.
- Wooden spoon or spatula – for tossing ingredients together.
How to Make Crispy Halloumi Pasta With Lemon Zest Recipe?
Cook the Pasta
I start by bringing a large pot of salted water to a boil and cooking the pasta until it becomes al dente. This ensures the texture stays slightly firm and doesn’t turn mushy when mixed later. Once cooked, I drain it well and keep a little pasta water aside in case the dish needs loosening.
Crisp the Halloumi
Next, I heat olive oil in a skillet over medium heat. I place the sliced halloumi in a single layer and cook it without moving it too much. This helps it develop a beautiful golden-brown crust while staying soft inside.
Combine Everything
After the halloumi is crispy, I add the cooked pasta directly into the pan. I toss everything together so the flavors blend evenly. Then I add lemon zest, fresh lemon juice, and mint leaves for brightness. A little salt and black pepper help balance the taste, much like layering flavors in a hearty Chipotle Burrito Bowl Recipe.
Finish and Serve
Finally, I drizzle a bit of olive oil on top and sprinkle Parmesan if desired. I serve it immediately while it’s warm, fresh, and fragrant. The crispy cheese mixed with zesty lemon creates an amazing flavor combination.
Additional Tips for Making This Recipe Better
- I always use fresh halloumi for the best crispy texture.
- I don’t skip the lemon zest because it adds strong flavor.
- I cook the pasta just until al dente to avoid overcooking.
- I sometimes add a spoon of pasta water to keep the dish moist.
- I serve it immediately because halloumi tastes best when freshly crispy.
How to Serve Crispy Halloumi Pasta With Lemon Zest?
I like serving this pasta in warm bowls so it stays hot longer. A sprinkle of extra mint leaves on top makes it look fresh and colorful. Lemon wedges on the side allow guests to add more citrus if they prefer. You can pair it with a light salad or roasted vegetables for a complete meal. It also works beautifully as a simple dinner for guests.
Nutritional Information
Approximate values per serving:
- Calories: Around 1200 kcal
- Protein: High, thanks to halloumi and pasta
- Carbohydrates: Mainly from pasta
- Fat: From halloumi and olive oil
Make Ahead and Storage
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. The halloumi may soften but the flavor remains delicious.
Freezing:
Freezing is not recommended because the texture of pasta and cheese can change after thawing.
Reheating:
Reheat gently in a pan with a small splash of water or olive oil. This helps restore moisture and prevents drying.
Why You’ll Love This Recipe?
This recipe is simple yet incredibly flavorful. Here’s why it stands out:
- Quick to Prepare – Ready in just about 25 minutes, perfect for busy days.
- Bold Flavor – Crispy halloumi combined with lemon creates an exciting taste.
- Simple Ingredients – Uses everyday pantry items.
- Customizable – Easy to adjust with vegetables or spices.
- Great for Any Occasion – Works for weeknight dinners or casual gatherings.
Crispy Halloumi Pasta With Lemon Zest Recipe
Ingredients
Method
- I start by bringing a large pot of salted water to a boil and cooking the pasta until it becomes al dente. This ensures the texture stays slightly firm and doesn’t turn mushy when mixed later. Once cooked, I drain it well and keep a little pasta water aside in case the dish needs loosening.
- Next, I heat olive oil in a skillet over medium heat. I place the sliced halloumi in a single layer and cook it without moving it too much. This helps it develop a beautiful golden-brown crust while staying soft inside.
- After the halloumi is crispy, I add the cooked pasta directly into the pan. I toss everything together so the flavors blend evenly. Then I add lemon zest, fresh lemon juice, and mint leaves for brightness. A little salt and black pepper help balance the taste.
- Finally, I drizzle a bit of olive oil on top and sprinkle Parmesan if desired. I serve it immediately while it’s warm, fresh, and fragrant. The crispy cheese mixed with zesty lemon creates an amazing flavor combination.
Notes
- I always use fresh halloumi for the best crispy texture.
- I don’t skip the lemon zest because it adds strong flavor.
- I cook the pasta just until al dente to avoid overcooking.
- I sometimes add a spoon of pasta water to keep the dish moist.
- I serve it immediately because halloumi tastes best when freshly crispy.
