Honey Halloumi Rotini Pasta Recipes Description:
A unique fusion of sweet, savory, and salty flavors, this Honey Halloumi Rotini Pasta is a vibrant dish that pairs crispy pan-fried halloumi with spiral rotini pasta, fresh vegetables, and a light honey-lemon dressing. Perfect for lunch, dinner, or entertaining guests, this dish is a satisfying vegetarian option with rich textures and bold flavor contrasts.
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
For the pasta:
300g (10.5 oz) rotini pasta
Salt for boiling water
For the honey halloumi:
200g (7 oz) halloumi cheese, sliced into 1cm thick pieces
1 tbsp olive oil (for frying)
1 tbsp honey (plus extra for drizzling)
1 tsp lemon juice
Cracked black pepper, to taste
For the vegetables (optional but recommended):
1 red bell pepper, thinly sliced
1 zucchini, diced
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
2 garlic cloves, minced
1 tbsp olive oil (for sautéing)
For garnish & finishing:
Fresh basil or parsley, chopped
Lemon zest (optional)
Crushed red pepper flakes (optional)
Extra honey or olive oil for drizzling
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the rotini pasta and cook according to package instructions (usually 8–10 minutes), until al dente.
Drain and reserve ½ cup pasta water. Set aside.
Time: 10 minutes
2. Prepare the Vegetables (Optional)
In a large pan over medium heat, add 1 tbsp olive oil.
Sauté garlic, onion, zucchini, and bell pepper for about 5–6 minutes until softened.
Add cherry tomatoes and cook another 2–3 minutes until they begin to blister.
Season with salt and pepper. Set aside in a bowl.
Time: 8–10 minutes
3. Fry the Halloumi
Pat halloumi slices dry with paper towels.
Heat 1 tbsp olive oil in a nonstick pan over medium-high heat.
Add halloumi slices and fry for 2–3 minutes per side, or until golden brown and crispy.
Time: 5–6 minutes
4. Glaze the Halloumi
Once fried, reduce heat to low.
Drizzle 1 tbsp honey and 1 tsp lemon juice over the halloumi in the pan.
Toss gently for 1–2 minutes until the honey bubbles and coats the halloumi.
Sprinkle with cracked black pepper.
Time: 2 minutes
5. Combine Everything
In a large mixing bowl or skillet, toss:
Cooked rotini pasta
Sautéed vegetables
Glazed honey halloumi
A splash of reserved pasta water to loosen if needed
Taste and adjust seasoning. Add more honey, lemon juice, or olive oil as desired.
6. Garnish & Serve
Plate the pasta and top with:
Fresh basil or parsley
Lemon zest
Optional red pepper flakes
A final drizzle of honey or olive oil
Serve warm or at room temperature.
Final Assembly: 3–5 minutes
Q&A (Common Questions)
Can I use another type of pasta?
Yes. Penne, fusilli, farfalle, or even spaghetti can work. Rotini is great because the spirals hold onto the honey and glaze well.
What can I substitute for halloumi?
Try paneer, firm feta (not too salty), or tofu. For a vegan option, use firm tofu and maple syrup instead of honey.
Can I make this dish ahead?
Yes. It can be made up to 1 day ahead and served cold or room temperature. Store in an airtight container in the fridge. Add fresh herbs and a drizzle of olive oil or lemon juice before serving.
How do I keep halloumi from being too salty?
Soak halloumi slices in water for 10–15 minutes before frying to reduce saltiness. Pat dry before cooking.
Is this dish spicy?
Not inherently, but you can make it spicy by adding chili flakes, harissa, or a pinch of cayenne.
Can I add protein?
Yes! Grilled chicken, chickpeas, or shrimp pair nicely. Keep in mind that halloumi already adds protein.
Variations
Add arugula or baby spinach at the end for a peppery touch.
Sprinkle with toasted pine nuts or walnuts for crunch.