Halloumi Orzo with Roasted Vegetables
Halloumi orzo mixes golden halloumi with roasted courgette, red pepper, and cherry tomatoes in a creamy sauce. The vegetables add colour, and the halloumi brings a salty, savoury flavour. This dish is filling for dinner and makes great lunch leftovers.
Nutrition
- Calories 573kcal 132kcal
- Fat 23.5g 5.4g
- Carbs 64.5g 14.8g
- Protein 26.4g 6.1g
- Fibre 4.5g 1.0g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
Roasting courgette, pepper, and cherry tomatoes brings out their flavour before they’re mixed with the orzo. Halloumi gives a salty contrast and extra texture, and the creamy sauce makes the pasta soft and comforting. This is a tasty vegetarian dinner, and leftovers are great for lunch.
Tips and Variations
- Stir in a handful of spinach just before serving and let it wilt into the hot orzo.
- Replace the red pepper with yellow pepper, or add some diced aubergine to the roasting tray.
- Add cooked chicken breast, chickpeas or prawns if you want to increase the protein.
- Sprinkle in a few chilli flakes for a little heat.
- Add finely grated lemon zest just before serving for a fresher finish.
- Use gluten-free orzo or another small gluten-free pasta if needed.
- Serve with a simple green salad if you want something fresh on the side.
Meal Storage
Let the halloumi orzo cool completely, then put it in an airtight container and keep it in the fridge for up to 3 days. When reheating, use a pan or microwave and add a little water to loosen the sauce.
Freezer tips
You can freeze this dish for up to 2 months in a freezer-safe container. The sauce and vegetables freeze well, but the halloumi might get a bit firmer after thawing and reheating.
Defrost overnight in the fridge for the best texture.
Frequently Asked Questions
Yes, you can. Store the cooked orzo in an airtight container in the fridge and reheat it gently. If the sauce gets too thick, just add a splash of water when reheating.
Ditalini, small shells, or macaroni all work well instead. Cooking times might be different, so keep an eye on the pasta as it cooks.
Single cream, oat cream, or any light cooking cream will work here. The texture and taste may change slightly depending on what you use.
Fry halloumi over medium heat until it’s golden. Remove it from the pan once it’s browned, and add it back to the orzo right before serving.
Yes, you can freeze it. The halloumi might become a bit firmer after freezing. Defrost it overnight in the fridge and reheat gently with a splash of water or stock.
Closing Note
Creamy orzo, roasted vegetables, and golden halloumi come together for a colourful, satisfying dinner. It’s great for a relaxed family meal or for lunch the next day. If you like this kind of pasta, try our creamy tuna orzo with courgette and spinach too.
- 🧊 Freezer Friendly
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