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.
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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.
Nutrition
- 512kcals Calories
- 34g (11g saturated) Fat
- 15g Protein
- 33g (6.6g sugars) Carbs
- 5.2g Fibre
- 2.4g Salt
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