Easy pasta salad
At a Glance
- Prep
- 30 minutes
- Cook
- 10 minutes
- Total
- 40 minutes
- Servings
- Serves 1
Categories
- Light meals & snacks
- Lunch
- Salads
- Side Dish
- Greek
- Boiling
- Easy
- Light meals & snacks
Dietary
- Low-calorie
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
This easy pasta salad is packed with Mediterranean flavours. Perfect for lunch or as a barbecue side dish as it keeps really well, so it's ideal to make ahead and keep in the fridge. To make it vegan, omit the feta. Each serving provides 567 kcal, 22g protein, 70g carbohydrates (of which 10g sugars), 20g fat (of which 9g saturates), 7g fibre and 2.5g salt.
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Equipment
Saucepan, colander, mixing bowl, whisk
Ingredients
- 85g/3oz pasta, such as penne or conchiglie
- ½ unwaxed lemon, finely grated zest and juice
- ¼ red onion, finely chopped
- ½ tbsp olive oil, ideally extra virgin
- ¼ cucumber, peeled and cubed
- 100g/3½oz cherry tomatoes, quartered
- 15g/½oz fresh basil, roughly chopped
- 60g/2¼oz feta, crumbled (optional)
- handful pitted black olives (optional)
- sea salt and freshly ground black pepper
Instructions
Cook the pasta in a saucepan of boiling, salted water as per the packet instructions.
Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper.
Drain the pasta in a colander and run it under a cold tap until cooled.
Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve.
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