Name: All seasons orzo, halloumi and olive salad
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 240 g orzo; 200 g halloumi cheese; 100 g rocket salad; 120 g pomegranate seeds; 12 olives; 1 carrot (shredded); 1/4 cabbage (shredded (optional)); 1 tsp lemon rind; 10 springs fresh parsley; 1 lemon (the juice); 2 tsp sesame seeds (lightly toasted); 3-4 tbsp cold pressed olive oil; 1 tbsp Italian dry herbs (oregano, basil)

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This orzo halloumi and olives delicious and refreshing salad is one on those light salads that despite looking more of a summery meal can be made all year round and always feel really good and fresh a lighter option, of course.

We have been into eating orzo quite a bit lately, especially the kids, they just love it. Must be its cuteness - a pasta that resembles rice grains that tastes really good. I am not sure you use orzo in your cooking but we prefer it especially in pasta salads as it is just there to make the dish more delish and it doesn’t feel like you are having much pasta.

A nice pasta dish is a nice pasta dish and I do not even care that much how my clothes look on me after all, haha.

Who likes olives?

We do, we definitely do love olives. They are another ingredient that we could not really live without and my fridge is never short of. Olives are nice stuff, they are simply delicious adding that little saltiness to any dish, gorgeous little things.

More recipes with olives here or why not try this warm pasta dish where olives are such a beautiful addition.

Are you a texture person?

There are quite a few textures in this dish and if you like textures, this pasta dish is definitely for you. Texture and all the different flavours given by the halloumi cheese combined with the rocket salad, olives and pomegranate seeds - the latter adding a sweet crunch to this salad making it even more wonderful and nutritious.

If you would like another halloumi recipe you could try this halloumi quiche.

What vinaigrette to use in this salad?

I’m normally not much into vinaigrettes and sauces but this salad does ask for a little drizzle of a nice and simple vinaigrette and here you can choose your favourite one. I have used a classic olive oil, lemon, sesame seeds and dry herbs but get adventurous and use whatever one you like.

Serving suggestions and alternatives

Here you have a refreshing, light and an any time salad that's fit for everyone in any season.

Orzo can be replaced by a gluten-free pasta to make it a suitable option for those that are gluten intolerant.

I have to say that I do not always fancy olive oil so my other option which I absolutely love is walnut or avocado oil.

Since this orzo salad contains olives, olive oil it’s perfect here. I sometimes replace olives with fresh figs and walnuts that were slightly toasted. It’s simply delish.

Enjoy lovelies!

Here’s the recipe folks, ready in a jiffy.

All seasons orzo, halloumi and olive salad

A delightfully light pasta salad made with halloumi cheese, orzo olives and rocket salad dressed with a simple vinaigrette. So, so delicious.

5 from 9 votes

Print Pin Rate

Course: Main Course, Salad, Side Dish, Starter

Cuisine: Mediterranean, Ramona's Cuisine

Keyword: halloumi cheese, light salad, olives, orzo salad recipe, pomegranate, yummy salad recipe

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 4

Calories: 560kcal

Author: Ramona Sebastian

Ingredients

For the salad:

240 g orzo
200 g halloumi cheese
100 g rocket salad
120 g pomegranate seeds
12 olives
1 carrot shredded
1/4 cabbage shredded (optional)
1 tsp lemon rind
10 springs fresh parsley

For the Vinaigrette:

1 lemon the juice
2 tsp sesame seeds lightly toasted
3-4 tbsp cold pressed olive oil
1 tbsp Italian dry herbs oregano, basil

Metric - US Imperial

Instructions

Firstly let’s start by boiling the orzo. Place the pasta into a saucepan with plenty of boiling water and salt. Boil for 7 minutes stirring occasionally. When pasta is cooked drain, rinse with cold water and mix in well a drizzle of olive oil. This really helps with keeping the pasta away from sticking.
While pasta is cooking, grill or pan fry the halloumi cheese until nice, gooey and slightly golden brown.
Chop the parsley, olives and de-seed 1/2 pomegranate. Grate or spiralize the carrot, shred the cabbage. Place all in a bowl keeping a handful of pomegranate seeds and a good pinch of chopped parsley aside for scattering on top of the salad before serving.
Place all vinaigrette ingredients in a jar, close the lid and give it all a good shake. Vinaigrette is ready!
Add the boiled and slightly cooled orzo to the bowl with olives and parsley, give it a good old mix, add the halloumi cheese and serve on a bed of rocket salad.
Drizzle the vinaigrette over, scatter the pomegranate seeds, the chopped parsley and ENJOY!

Notes

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Nutrition

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Comments

Caroline says

September 19, 2018 at 4:51 pm

I'm a big fan of both orzo and halloumi. This looks and sounds tasty with all the additions, I can see that dressing going so well.

- Ramona says
  
  September 21, 2018 at 10:30 am
  
  Thank you Caroline,
  Same here - halloumi and orzo are two ingredients that are always found in my kitchen 😉
  
Amanda says

September 20, 2018 at 9:33 am

LOVE halloumi! This looks like such a fresh, simple recipe!

- Ramona says
  
  September 21, 2018 at 10:31 am
  
  Thank you Amanda, it really is a beautifully simple refreshing recipe, absolutely delish.
  
Geetha Priyanka says

September 21, 2018 at 7:57 am

How colourful and delicious this salad looks. Wish I could grab a bowl!!!! Your clicks are absolutely stunning....

- Ramona says
  
  September 21, 2018 at 10:34 am
  
  Thank you soo much Geetha, I really apreciate your feedback - you are super kind 😉
  
Lathiya says

September 21, 2018 at 8:46 am

The salad looks wholesome and delicious...with the pomegranate and veggies it gives nice crunch

- Ramona says
  
  September 21, 2018 at 10:38 am
  
  Thank you Lathiya,
  I always love a touch a fruit into my salads - the issue is that my kids, although they are a huge fruits funs, they always say they want to eat them separately but I am ‘allowed’ pomegranate ha ha , I need to obey you see...;-)
  
Beth says

September 21, 2018 at 9:45 am

That is such a beautiful salad! I love how colorful it is! Sounds like a wonderful flavor combination, as well!

- Ramona says
  
  September 21, 2018 at 10:50 am
  
  Hi Beth,
  Thank you, oh yes, it is simply a wonderfully simple and flavour packed salad.Thanks lovely! xo
  
carl says

October 18, 2018 at 12:47 pm

This looks amazing. A great, healthy, and easy breakfast.

- Ramona says
  
  October 19, 2018 at 5:40 am
  
  Thank you soo much Carl, it can definitely make a great breakfast too!