Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente.

In a frying pan, heat olive oil over medium heat and sauté the sliced courgettes until tender.

In the same frying pan, add the halloumi slices and cook until golden and crispy on both sides.

Drain the pasta and combine it with the sautéed courgettes and crispy halloumi. Season with salt and pepper to taste.