Greek Fusilli Power Bowl

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.

Serves 3-4

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!

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