Greek Pasta Salad

Prepare the salad in the morning before you set off. If you had pasta for dinner last night, make some extra, toss with a little olive oil and save for today's lunch.

Durability:
3–4 days
Prep time:
20 mins
Cooking time:
15 mins
Total time:
35 mins

Ingredients

Servings:
Free of charge
1 pack pasta, fusilli
0.5 cucumber, medium dice
0.5 red onion, fine dice
1 pack cherry tomatoes, fresh, halved
1 red bell pepper, fine/medium dice
0.5 jar olives, black, kalamata, coarsley chopped
1 pack feta cheese, crumbled
0.5 pot basil, fresh, torn into pieces
5 tblsp olive oil
2 tblsp red wine vinegar
1 tblsp lemon juice
2 tsp mustard, dijon
0.5 tsp basil, dried
0.5 tsp oregano, dried
0.5 tsp garlic powder
salt and pepper

Tips!

Instructions

  1. Boil pasta. Toss with a little olive oil and let cool.
  2. Place the cucumbers, tomatoes, pepper, red onion, olives, parsley and feta cheese in a bowl.
  3. In a small bowl, whisk together the olive oil, vinegar, lemon juice, Dijon mustard, basil, oregano, garlic powder, salt and pepper.
  4. Add the pasta to the bowl with the vegetables. Pour the dressing over the top and toss to coat thoroughly.
  5. Taste. Maybe some more salt and peppar, some more acid, some Tabasco.

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