Candyland Marinated Tomatoes with Pasta & Halloumi Cheese
The Best Pasta Dish of the Summer Season! Marinated Candyland Tomatoes are tossed with Pasta, Toasted Garlic Breadcrumbs, Grilled Halloumi Cheese, Softened Red Onions and Fresh Basil Leaves.
These little cuties ~ Candyland Tomatoes (named after the classic children’s board game) are just about ½-inch in diameter – yet every bit is packed with super sweet, rich flavor!
I bought these homegrown tomatoes at Bishop’s Orchard in Guilford CT – the are always a “find” as they are not so easily found.
Try the recipe too with other small cherry tomatoes! (If candylands are not available.)
Elements of This Recipe:
-
Cook Pasta, strain
-
Marinate Tomatoes in Karen’s Shaken Italian Dressing – you will cut half of the tomatoes in half
-
Make Quick Garlic Breadcrumbs
-
Sauté Red Onions until softened
-
Lastly, Season and Cook Halloumi Slices
-
Warm Marinaded Tomatoes in a large pan
Bring it All Together: Add Pasta to the Tomatoes in pan; warm through. Add Red Onions, Bread Crumbs, Fresh Basil Leaves and Holloumi Cubes.
Toss and enjoy – serve on a large platter or in individual bowls.
I LOVE this recipe because of all the flavors and textures with bright flavor… AND you do not need too much pasta, I used 3 cups cooked for 4 portions.
Why cut the tomatoes in half?
The cut tomatoes will burst & meld and make a sauce ~ the others will remain whole.
Their color turns pastel pink when cooked or pickled. Their flavor is mild and sweet, lacking the pungency of a mature common red onion.
These onions are cooked until soft for maximum sweetness and a creamy texture… and the purple color pops tossed in the pasta!
Remove the crusts and cube – add to a small food processor until ground to small bits, not finely ground.
Just lovin’ some Halloumi Cheese!
Once hard to find and expensive, you can find now at Trader Joe’s for $5.99 a block (you will use half for this recipe.)
Made from 4 ingredients: Sheep’s Milk, Salt, Non-Animal Rennet and Mint – Imported from the island of Cypress.
Halloumi is a little like the baby of mozzarella and feta and makes a great vegetarian protein.
How to Cook Halloumi:
- Cut into slices – pat well with paper towels to remove excess moisture
- Season with a little Chili powder… I LOVE Kashmiri Chili Powder for its mild heat and explosive reddish color.
- Add a small amount of olive oil (EVOO) to a skillet – I use a seasoned cast iron one… or – a stick proof one.
- Add Halloumi and cook over moderate heat until lightly browned, flip over and repeat – WILL BE CRISPY ON THE OUTSIDE WITH A SOFT, ALMOST OOZING INTERIOR! I like to grill and serve immediately (can also be reheated.)
Kashmiri Chili Powder has a bright red color,
gives you chili flavor without the extreme heat,
ideal for the mild palette. A great staple for your pantry! The cast iron skillet I have had for over 20 years.
Enjoy this delicious recipe… with all its elements!
Let me know what you think!
Karen
Also see: No-Cook Heirloom Yellow Tomato Sauce with Pasta
Want more Inspirational Tomato Recipes? See my Category EVERYTHING TOMATOES
Candyland Marinated Tomatoes with Pasta & Halloumi Cheese
The Best Pasta Dish of the Summer Season! Marinated Candyland Tomatoes are tossed with Pasta, Toasted Garlic Breadcrumbs, Grilled Halloumi Cheese, Softened Red Onions and Fresh Basil Leaves.
Servings: 4
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Ingredients
Marinate Tomatoes:
- 2 cups Candyland tomatoes small currant type (or use small cherry tomatoes)
- 3 tablespoons Karen’s “Shaken” Italian Dressing see recipe
Sautéed Red Onions:
- 1 cup thinly sliced Red Onions
- 2 teaspoons extra virgin olive oil
- 2 pinches salt & pepper
Garlic Sourdough Breadcrumbs:
- 1/2 cup sourdough bread crusts removed
- 1 teaspoon extra virgin olive oil
- 1/4 teaspoon minced garlic
- 1 pinch sea salt
Halloumi:
- 4 1/2 inch slices Halloumi 4.4 ounces total
- 1/4 teaspoon Kashmiri Chili Powder*
Other:
- 3 cups cooked pasta about 6 ounces (use more if you like)
- 1/4 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil a fruity one
Instructions
Marinate Tomatoes:
- Wash and dry the tomatoes. Cut half of them in half. Add to a bowl to fit - top with 3 tablespoons Italian Dressing and mix well, set aside while you prepare the rest.
- Cook PASTA al dente, drain, rinse, reserve.
- Make TOASTED BREADCRUMBS: Add bread to a small food processor and plus to large crumbs. Heat a skillet with 1 teaspoon evoo, set heat to medium- low. Add breadcrumbs and quickly stir to coat. Let become golden brown & crispy stirring. When almost done, add 1/4 teaspoon minced garlic and a pinch of sea salt and mix in well. Cook one minute longer. When crispy - remove to a small bowl.
- Sauté RED ONIONS: Add 2 teaspoons evoo to a skillet (I use cast iron) when warm, add red onions and toss cooking over low heat until softened and just a touch golden, about 5 minutes, remove to a small bowl.
Grill Halloumi (just before finishing the dish)
- Grill HALLOUMI: Sprinkle Kashmiri chili on one side of the halloumi slices. Add a small amount to evoo to a stickproof or cast iron skillet, set heat to medium- low. Add the halloumi seasoned side down. Cook until nicely golden, turn over and repeat, cook about 2 minutes per side. Will be crispy on the outside and soft on the inside. Cut into 1" cubes.
Finish the Dish:
- Add the marinated tomatoes and ALL juices/dressing to a large skillet.Cook over low heat to soften the tomatoes, stirring for 5 minutes (cut ones will burst into the sauce.)
- Add the Onions and Pasta - toss and mix in until warmed through. Add the Basil Leaves, 2 tablespoons olive oil and Sourdough Breadcrumbs, toss. Add the warm Halloumi cubes on top. Taste the pasta. Add more dressing or evvo if desired.
- Serve in a large bowl or individual ones.
Notes
*Kashmiri Chili Powder a mild chili powder with great color and tangy & fruity flavor.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Candyland Marinated Tomatoes with Pasta & Halloumi Cheese
Amount per Serving
Calories
296
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Sodium
354
mg
15
%
Potassium
280
mg
8
%
Carbohydrates
37
g
12
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
485
IU
10
%
Vitamin C
20
mg
24
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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