Greek-Inspired Pasta Salad

Everything we love about a Greek salad but with the addition of pasta! Salty feta, briny olives, sweet tomatoes, capsicum and cucumber - perfect for summer entertaining!

Meal Prep

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Breakdown

Cook the pasta as per packet instructions.
While the pasta is cooking, prepare the other salad ingredients and dressing.
Add everything to a large bowl and toss to combine.

Tips

You want to cook the pasta first so it has time to cool before adding the salad ingredients.
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The perfect potluck salad, just add the rocket just before serving to prevent the leaves from wilting.

Meal prep guide - if you followed the meal prep guide you would have made the dressing.

This recipe serves four, if you’re cooking for two simply halve the recipe. To prevent food waste, replace the red onion with 1 small shallot.

INGREDIENTS Ingredients

250g fusilli or small shaped pasta
1 cucumber (finely diced)
1 small red onion (finely diced)
1 red or yellow capsicum (finely diced)
250g, 1 punnet cherry tomatoes (halved)
½ bag rocket (roughly chopped)
½ cup pitted olives (roughly chopped)
100g feta (crumbled)
½ cup coriander
¼ cup pine nuts (toasted)

Dressing

¼ cup olive oil
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp maple syrup
1 garlic clove (crushed)
1 tsp dried oregano
Pinch of salt and pepper

METHOD Method

Cook the pasta as per packet instructions in well seasoned water. Once cooked, drain well and drizzle with a little olive oil.
Meanwhile, prepare the vegetables for the salad and the dressing. In a jar or small bowl, add all the dressing ingredients, shake / mix well to combine.
In a large bowl add the pasta, prepared vegetables, olive, feta, coriander and pine nuts; pour over dressing and toss well.

VARIATIONS

Vegetables

Swap rocket for spinach.
Swap coriander for basil.

Protein

For some added protein, halve the amount of pasta and add 1 tin of drained and rinsed chickpeas.
Serve with a side of our Oregano Chicken Thighs or Honey Mustard Chicken Skewers.

Other