A lemony panko topping gives the salad crunch and brightens the entire dish.
Ingredients:
1/3 cup red wine vinegar
1/3 cup water
1/2 teaspoon granulated sugar
2 1/2 teaspoons kosher salt, divided
1 large shallot, thinly sliced (about 1/3 cup)
8 ounces uncooked fusilli, cavatelli, or orecchiette pasta
1/4 cup panko
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more for grill
1 (8-ounce) block halloumi cheese, cut lengthwise into 4 (2-ounce) planks and patted dry
2 zucchini, cut lengthwise into 1/2-inch-thick planks
2 yellow squash, cut lengthwise into 1/2-inch-thick planks
1 teaspoon grated lemon zest
4 tablespoons fresh lemon juice (from 2 lemons), divided
2 garlic cloves, minced (about 2 teaspoons)
1 teaspoon dried italian seasoning
1/2 teaspoon ground sumac (optional)
3/4 cup chopped fresh tender herbs (such as flat-leaf parsley, dill, and mint)
Directions:
Bring vinegar, water, sugar, and 1/2 teaspoon salt to a boil in a small saucepan over medium-high, whisking to dissolve sugar and salt. Remove from heat. Place shallots in a heatproof medium bowl; pour hot liquid over shallots. Let cool to room temperature, about 30 minutes.
Meanwhile, cook pasta according to package directions in a large pot of boiling salted water. Drain and rinse pasta under cold water until no longer hot, about 2 minutes; set aside to cool to room temperature, about 10 minutes.
While pasta is cooking, heat 1 teaspoon oil in a small skillet over medium. Stir in breadcrumbs;cook, stirring constantly, until breadcrumbs are evenly browned, about 1 minute. Transfer to a plate.
Preheat a gas or charcoal grill to high (450°F to 500°F). Gently toss Halloumi, zucchini, and yellow squash with 2 teaspoons oil in a large bowl until coated. Place zucchini and yellow squash on oiled grates; grill, uncovered, until slightly softened and grill marks form, about 2 minutes per side. Transfer zucchini and yellow squash to unlit side of grill. Place Halloumi on oiled grates on lit side of grill. Cook zucchini, yellow squash, and Halloumi, covered, until grill marks form on Halloumi and squash is tender, 1 to 2 minutes per side. Transfer zucchini, yellow squash, and Halloumi to a cutting board and cut into bite-sized pieces.
Whisk together lemon juice, garlic, Italian seasoning, sumac, if using, and remaining 2 teaspoons salt in a large bowl. Gradually add remaining 1/2 cup oil in a thin, steady stream, whisking constantly, until emulsified, 30 seconds to 1 minute.
Add Halloumi, zucchini, yellow squash, and cooked pasta to oil mixture and toss to combine. Strain shallots, reserving 1 tablespoon of the pickling liquid. Stir shallots, fresh herbs, and reserved pickling liquid into pasta mixture. Stir together lemon zest and breadcrumbs; sprinkle over salad and serve.
