Mediterranean Orzo Salad with Halloumi | Colorful Summer Bowl

Bring a generous amount of salted water to a boil in a pot, then cook the orzo pasta until al dente according to the package instructions (approx. 8–10 minutes). Drain, rinse with cold water, and drain thoroughly.

While the pasta is cooking, cut the sun-dried tomatoes into small strips, halve the cherry tomatoes, and crush or finely mince the garlic.

Slice the halloumi cheese into slices approx. 1 cm thick. Heat a little olive oil in a pan, then fry the cheese slices over medium-high heat for 2–3 minutes on each side until golden brown and crispy.