European
European - Italy - Pasta and Grains
Greek-Style Pasta Salad
Chef's Menu Description
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 100 g small pasta shapes, (eg. fusilli, penne or conchiglie)
- • 150 g cherry tomatoes, (halved)
- • 75 g cucumber, (sliced into half moon shapes)
- • 1/2 a red onion, (peeled and finely sliced)
- • 10 black olives, (halved)
- • a couple of handfuls of mixed salad leaves
- • 50 g reduced fat feta or Greek salad cheese
- • 100 g fat free Greek yoghurt
- • 50 g reduced fat feta or Greek salad cheese
- • juice of half a lemon
- • 1/2 tsp garlic granules
- • 2 sprigs of oregano, (leaves removed from stalks)
- • pinch of black pepper
Preparation Steps
1
Phase 1
Cook the pasta according to packet instructions (usually for 9-12 minutes in a pan of boiling salted water). Drain, rinse under cold water and transfer to a large mixing bowl.
2
Phase 2
While the pasta cooks, place the ingredients for the dressing in a blender and blitz to a smooth dressing.
3
Phase 3
Mix together the pasta, tomatoes, cucumber, onions and olives.
4
Phase 4
Place the salad leaves on 2 plates, divide the pasta mix between them, and crumble on the feta.
5
Phase 5
Drizzle over the yoghurt dressing and serve.