Ingredients:

• 1 pint cherry or grape tomatoes, halved
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• salt and pepper
• 12 oz orecchiette or other small pasta
• 8 oz halloumi cheese, chopped into ½-inch pieces
• 3 persian cucumbers, chopped into ½-inch pieces
• 2 cups watercress
• ½ cup chopped fresh cilantro
• ½ cup chopped fresh mint
• ¼ cup finely chopped red onion

Directions:

In a large bowl, combine the tomatoes, 2 tbsp olive oil, the vinegar, ½ teaspoon salt and ½ teaspoon pepper.

Bring a large pot of salted water to a boil, and cook the pasta to al dente according to package directions. Drain the pasta well and add it to the tomato mixture while still warm. Stir gently to combine, then let the mixture cool slightly.

While the mixture cools, in a large nonstick skillet, heat 2 tbsp olive oil over medium-high. Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes.

Add the cucumbers, watercress, cilantro, mint and red onion to the pasta; stir to combine. Top with the halloumi, then add more salt, pepper, olive oil and vinegar to taste. Serve immediately.

from: https://cooking.nytimes.com/recipes/1024058-orecchiette-salad-with-halloumi-croutons?unlocked_article_code=1.uk8.SK2c._JNT_F2iPJRr&smid=share-url