cBy Sandhya Hariharan - @sandhyaskitchen
A meal in a salad - that is exactly what this fresh Greek pasta salad is all about! It is packed with cherry tomatoes, red onion, cucumbers, olives, feta cheese, herbs and a drench of homemade lemony garlicky dressing.
This version of cold pasta salad holds up really well on a holiday table - whether you are planning for a picnic, Her Majesty the Queen’s Platinum Jubilee celebrations or even a street party.
I love making pasta salads often because, they can be made ahead, and the meal is extremely healthy and delicious. Apart from the pasta, nothing else requires any cooking. Prep all the ingredients in separate bowls and make the dressing the night before and store in the refrigerator.
Assembling the salad takes literally 5 minutes! Isn’t it convenient and easy? Plus, they don’t get soggy like green salads.
This cold recipe is easy to customise and forgiving. Use pasta shape of your choice and vegetables that you enjoy. If you like you can swap the feta cheese with crumbled goat cheese or even tiny mozzarella balls.
Try this really easy vegetarian pasta salad for a bank holiday weekend for a refreshing lunch/dinner meal.
Prep time - 15 minutes
Cook time - 12 minutes
300g Farfalle pasta, uncooked
200g Feta cheese, cubed
100g Kalamata olives, sliced
100g cherry tomatoes, sliced in half
1 medium red onion, sliced thin
100g cucumber, sliced
50g fresh baby spinach
For the dressing:
1/4 cup olive oil
3tbsp of pasta liquid
1/2 lemon juice
2tsp garlic, minced
2tsp mixed herbs seasoning
Salt & pepper to taste
To cook the pasta, boil the pasta, as per packet instructions. Reserve a little pasta liquid for the sauce and then drain the pasta with a colander. Run the pasta under cold tap water and transfer it to a tray to cool completely.
To make the dressing, whisk together all the ingredients for the dressing in a jug and set it aside.
To serve, in a large mixing bowl, add the pasta, tomato, onion, cucumber, olives, feta cheese, spinach and the dressing. Toss them to combine. Taste and season with more salt & pepper as necessary.
Pile into a large serving bowl and top with plenty of herbs and a pinch of chilli flakes.