Wholegrain Pasta Salad Recipe
This simple, delicious wholegrain pasta salad is made with wholegrain pasta, tomatoes, cucumber, red onion, feta, and a simple olive oil and lemon dressing.
Servings: 4 people
Equipment
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
Calories: 408kcal | Carbohydrates: 43g | Protein: 12g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 22mg | Sodium: 589mg | Potassium: 455mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1205IU | Vitamin C: 25mg | Calcium: 192mg | Iron: 3mg
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