1 cup Greek yogurt

2 Tablespoons ranch seasoning

1/3 cup sour cream

1 teaspoon mustard

1 box pasta, cooked

2 Tablespoons Pompeian Smooth Extra Virgin Olive Oil

1 medium onion, sliced

1 medium zucchini (or two small), sliced

1 cup mushrooms, sliced

4 ounces halloumi cheese, sliced

Salt and pepper to taste

Optional: additional greens and tomatoes to top


  1. To make the dressing, add the yogurt, ranch seasoning, sour cream and mustard. Add a couple dashes of salt and pepper and whisk to combine.
  2. Add the Pompeian Smooth Extra Virgin Olive Oil to a medium sauté pan, and heat over medium heat. Once the oil is hot, add the onions, zucchini and mushrooms to the pan.
  3. Sauté for about four minutes, tossing them a few times. They should be cooked, but a little crisp. Remove and place on a plate.
  4. Add the sliced halloumi to the same pan and sear on each side for about 1 minute. Remove and set aside.
  5. In a larger bowl, combine the pasta, veggies and dressing. Toss to combine.
  6. Serve with halloumi on top and add some greens and tomatoes if you wish. This recipe stays good in the fridge for up to 3 days.