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Greek pasta salad recipe

Greek pasta salad recipe

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Transport your tastebuds to Greece with this vibrant and refreshing pasta salad, finished with an oregano, red wine vinegar, lemon and olive oil dressing. See method

  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 422 calories / serving

Ingredients

For the salad

  • 250g (8oz) dried fusilli pasta
  • 1/2 cucumber
  • 1 x 200g pack Roussas Barrel Aged Feta, crumbled
  • 1 small red onion, peeled and sliced
  • 125g baby plum tomatoes, halved
  • 15g fresh basil, leaves shredded

For the dressing

  • 2tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp dried oregano
  • juice of ½ lemon
If you haven't got fusilli, try using penne or another short pasta

Each serving contains

  • Energy

    1775kj
    422kcal     21%

  • Fat

    17g 24%

  • Saturates

    8g 39%

  • Sugars

    7g 8%

  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 54.7g Protein 15.9g Fibre 5g

Method

  1. Cook the fusilli pasta according to the pack instructions, or until al dente. Drain and refresh under cold water, and drain again.
  2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice and dried oregano, and season to taste.
  3. Halve the cucumber lengthways and, using a teaspoon, scoop out the seeds, then cut into thick slices. Add to the pasta along with the crumbled feta cheese, red onion, tomatoes and fresh basil. Pour over the dressing and gently toss. Season and serve.

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