Greek pasta salad

A simple lunch that satisfies based on taste alone. Rather than a bland pappy sandwich from Boots try this beauty!

It’s even better made the night before and left in the fridge to gorgeously intensify.

Prep: 5 mins
Cook: 15 mins
Servings: 1

Ingredients

  • 60g of pasta shapes
  • a quarter of a red onion, chopped finely
  • a few centimetres of cucumber, chopped finely
  • 2 ripe tomatoes, chopped finely (yes everything is chopped finely!)
  • 80g of feta cheese broken into rough bitesize chunks
  • a sprinkle of dried mixed herbs
  • 2 tablespoons of olive oil
  • 1 tablespoon of white balsamic vinegar
  • a few fresh basil leaves to serve
  • a few pitted olives – optional

Instructions

Cook the pasta in plenty of boiling lightly salted water until it’s ‘al dente’ which means it retains some bite.

Combine the pasta with the tomatoes, onion, cucumber, olives (if using) olive oil and vinegar then add the mixed herbs and feta cheese. Just before serving tear the basil leaves over.

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Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

Nutrition Info

Calcium

Calcium is well-known for its importance to bone and tooth health but did you also know it helps your nerves to pass signals to each other? Calcium floods into muscle cells when they contract, so if you have a calcium imbalance your muscles will play merry hell, giving you cramp or not allowing you to move and lift and carry as you should be able to.

Everything’s betta with a little feta.

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