Go Back
Crispy Halloumi Pasta With Lemon Zest Recipe
Ash Tyrrell

Crispy Halloumi Pasta With Lemon Zest Recipe

I couldn’t wait to share this Crispy Halloumi Pasta with Lemon Zest 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.
Print Recipe Pin Recipe
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.