This simple, delicious wholegrain pasta salad is made with wholegrain pasta, tomatoes, cucumber, red onion, feta, and a simple olive oil and lemon dressing.
It's very easy to make, and it's ready in under 15 minutes, so it's perfect to prepare the night before work if you'd like a filling, delicious packed lunch.
With Greek-inspired flavours, it's also ideal to serve as a side dish alongside other Mediterranean treats, especially when the sun is shining and it can be enjoyed al fresco.
Wholegrains can contain up to 75% more nutrients than refined cereals, including fibre, B vitamins and folic acid, essential fatty acids (omega-3 fats), protein, antioxidants including vitamin E and selenium, and micronutrients such as copper and magnesium.
And aside from the health benefits, I also find that wholegrain pasta works really well in a pasta salad because it brings a little more texture, earthiness and robustness than it's white flour counterpart.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 180 g wholegrain pasta twists fusilli, dried
- 3 salad tomatoes
- 1/2 cucumber
- 1/2 red onion
- 100 g Greek feta cheese cubed or crumbled vegetarian if required
- 75 g pitted black olives drained weight
- 4 tbsp olive oil
- 2 tsp dried oregano
- pinch salt and black pepper
- 10 g fresh parsley finely chopped
- 1/2 lemon juiced
INSTRUCTIONS
Cook the wholegrain pasta in plenty of boiling, salted water for about 10 minutes until cooked but still firm. Drain and rinse in cold water and place in the salad bowl.
To prepare the rest of the salad, chop the tomatoes in half sideways – it makes it easier to remove the seeds. Scoop out the seeds. Dice and place in a salad bowl.
Peel the cucumber. (The peel could be used to jazz up some ice-cold water.) Slice in half lengthways, then scoop out the seeds with a teaspoon. Dice and add to the salad bowl.
Finely slice the onion into slivers and add to the bowl along with the olives.
Add the olive oil, oregano, chopped parsley and a squeeze of lemon.
Mix well. Season to taste (bearing in mind the feta is salty) and add more lemon juice, if needed. Crumble or cube the feta and scatter on top to finish.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Wholegrain Pasta Salad Recipe
Wholegrain Pasta Salad Recipe
Ingredients
- 180 g wholegrain pasta twists fusilli, dried
- 3 salad tomatoes
- 1/2 cucumber
- 1/2 red onion
- 100 g Greek feta cheese cubed or crumbled vegetarian if required
- 75 g pitted black olives drained weight
- 4 tbsp olive oil
- 2 tsp dried oregano
- pinch salt and black pepper
- 10 g fresh parsley finely chopped
- 1/2 lemon juiced
Instructions
- Cook the wholegrain pasta in plenty of boiling, salted water for about 10 minutes until cooked but still firm. Drain and rinse in cold water and place in the salad bowl.
- To prepare the rest of the salad, chop the tomatoes in half sideways – it makes it easier to remove the seeds. Scoop out the seeds. Dice and place in a salad bowl.
- Peel the cucumber. (The peel could be used to jazz up some ice-cold water.) Slice in half lengthways, then scoop out the seeds with a teaspoon. Dice and add to the salad bowl.
- Finely slice the onion into slivers and add to the bowl.
- Add the olives, olive oil, oregano, chopped parsley and a squeeze of lemon.
- Mix well. Season to taste (bearing in mind the feta is salty) and add more lemon juice, if needed.
- Crumble or cube the feta and scatter on top to finish.
Nutrition
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