Greek Pasta Salad
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Pasta shapes
- 1 Green bell pepper (diced)
- 0.5 Cucumber (diced)
- 0.5 Red onion (thinly sliced)
- 8 Cherry tomatoes (halved)
- 55 g Mixed olives
- 60 g Feta (crumbled)
- 3 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 1 Lemon ((Juice and zest only))
- 1 Pinch Fine sea salt and ground black pepper
- 2 Garlic clove (crushed)
- 10 g Fresh dill (finely chopped)
Method
- Add 300 g Pasta shapes to a pan of lightly salted boiling water and simmer for 12 minutes and then drain and rinse under cold water.
- Put the pasta, 1 Green bell pepper, 0.5 Cucumber, 8 Cherry tomatoes and 55 g Mixed olives into a large mixing bowl.
- Add 0.5 Red onion, 2 Garlic clove, 10 g Fresh dill, 3 tbsp Olive oil, 2 tbsp Apple cider vinegar, 1 Pinch Sea salt and black pepper and the juice and zest of 1 Lemon.
- Mix well.
- Crumble 60 g Feta on top just before serving.