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Mediterranean feta pasta salad

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 13 Jun 23
Updated: 18 Mar 24

Classic Greek salad meets crowdpleasing pasta salad in this Mediterranean hybrid. Fresh seasonal veg, sun-dried tomatoes and a big block of salty feta are ideal when you don’t feel like eating something hot – make a big batch to share on sunny days.

Discover all of our favourite summer pasta recipes.

Easy
June 2023

Test kitchen approved

Serves 4
Hands-on time 20 min

Discover all of our favourite summer pasta recipes.

Nutrition: per serving

Calories: 512kcals
Fat: 34g (11g saturated)
Protein: 15g
Carbohydrates: 33g (6.6g sugars)
Fibre: 5.2g
Salt: 2.4g

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Ingredients

300g dried pasta (we used mafalda corta)
2 tbsp extra-virgin olive oil, plus extra to drizzle
50g sun-dried tomatoes in oil, plus 2 tbsp of the oil
Juice 1 lemon
1 tsp honey
1 small red onion, halved and finely sliced
2 medium tomatoes, cut into wedges
100g large, pitted olives (we like gordal), halved
10g fresh oregano, leaves picked
200g block feta cheese

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Method

Bring a large pan of salted water to the boil, then add the pasta and cook for 8 minutes or until al dente, still with some bite. Drain and rinse with cold water.
Meanwhile, put the olive oil, sun-dried tomato oil, lemon juice and honey in a large bowl and whisk together into a dressing. Season with plenty of salt and black pepper.
Add the onion, tomatoes and olives to the dressing along with the sun-dried tomatoes and the drained, cooled pasta. Add two thirds of the oregano and toss together until everything is combined and coated with the dressing.

Tip out into a large serving bowl or platter and top with the whole block of feta. Season again, drizzle over a little more oil and scatter over the remaining oregano. Serve in the centre of the table so everyone can dig in.