I love pasta and I love Greek salad, so why not combine?! This recipe really does make for the perfect summer lunch; it's fresh, light, healthy and, most importantly, delicious! I've used wholegrain pasta to make this a power bowl, it's guaranteed to keep you energised throughout the afternoon and absolutely packed with vitamins and minerals. Remember to buy the reddest, ripest tomatoes to make this recipe.
Ingredients for the salad
150g wholegrain fusilli
100g feta (or more if you wish), chopped
100g mixed olives
200g cherry tomatoes, halved
Half a cucumber, diced
Half a red onion, thinly sliced
Ingredients for the dressing
3 tbsp olive oil
2 tbsp red wine vinegar
A squeeze lemon
1 tsp dried oregano
1 clove of garlic, minced
Salt & pepper
Cook the fusilli to the packet instructions. Once done, drain the hot water and leave the pasta to sit in cold water.
Combine the ingredients for the dressing in a bowl and whisk using a fork.
Drain the pasta and then place all ingredients for the salad in a large bowl. Gently toss together until combined. Now add the dressing, toss again and the divide between bowls. Serve immediately and enjoy!