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Mediterranean pasta salad

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This makes a great packed lunch. With all the Mediterranean flavours, it's a nice alternative to sandwiches.
Serves
3
Prep
15 minutes
Cook
10 minutes
Each 293g serving contains (excludes serving suggestion)
KCal
420
Carbs
58.30g
Fibre
13.20g
Protein
13.20g
Fat
13.70g
Saturates
3.10g
Sugars
5.60g
Salt
0.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
225g dried pasta shapes
10 cherry tomatoes, quartered
10 black olives, sliced
quarter cucumber, chopped
half red onion, thinly sliced
40g Feta cheese, crumbled
15g pine nuts, toasted
1 tbsp olive oil
1 tbsp balsamic vinegar
handful basil leaves
Method
  1. Cook the pasta according to the pack instructions. Drain and refresh under cold water.
  2. Toss the pasta together with the remaining ingredients and serve.
Chefs tips
  • To toast pine nuts, add them to a dry frying pan over a medium heat, mix regularly for a couple of minutes until starting to brown then remove from pan immediately to stop them cooking further.
  • For a gluten-free version, replace the pasta with a tin of chickpeas.
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