This undeniably enticing pasta salad is a gastronomical delight with its melange of textures and savory, smoky, and tangy flavors. The attraction of this dish revolves around grilled Halloumi cheese with its gorgeous golden char, wholesome grill flavor, and palate-pleasing saltiness. Paired with the tender crunch of zucchini and summer squash, grilled to perfection to bring out their subtle sweetness, they create a balance of flavors. Fresh herbs infuse a pop of freshness and color, while quick pickled shallots lend a tangy crunch that offsets and complements the cheesiness. The pasta soaks up all these distinct flavors, ensuring a burst of deliciousness in every bite. This pasta salad is unlike your traditional mayo-based BBQ sides. It's a contemporary, dynamic salad that stars at both casual picnics and formal dinner parties.

Halloumi's firm consistency and high pH make it a wonderful cheese for grilling, as it resists melting. The key is to prep the grill well and cut the cheese into half-inch thick blocks. Make sure to oil the cheese generously to prevent sticking. If you can't get your hands on Halloumi, Indian paneer is a great alternative. Like Halloumi, paneer resists melting at high temperatures, making it brilliant for grilling or roasting.

To preserve its consistency, grill the Halloumi on high heat for just enough time to leave grill marks: around two minutes each side. Grilled Halloumi and vegetables can be stored for up to two days, while the salad sans the breadcrumbs can be prepared a day ahead.

This recipe (including the assembly instructions) was brought to you by culinary expert Renu Dhar, and culinary author Breana Killeen.

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 grilling 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)

Follow the steps in the original recipe to create your very own modern, texture-rich pasta salad that will wow your guests at your next gathering.