Take your guests to the sun-kissed coastlines of Greece with this zesty pasta salad. Each portion bursts with fresh, vibrant flavors that mingle perfectly in individual cups. Crunchy cucumber, sweet tomatoes, briny olives, and creamy feta come together with our secret touches – marinated capsicum and silky artichokes. Finished with a classic lemon, olive oil & herb dressing, this dish is bright and irresistibly satisfying.
Ingredients
- 500g San Remo Large Pasta Spirals No. 53 (19242)
- 1 tablespoon salt
- 440g Casa De Mare Gluten Free Chargrilled Capsicum, cut into 3cm strips (171633)
- 4 x cucumbers, sliced into rounds, then quartered
- 600g cherry tomatoes, quartered
- 260g kalamata olives, sliced
- 400g artichoke hearts, roughly chopped
- 200g feta, crumbled (plus extra for serving)
- ⅓ cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup fresh parsley, finely chopped
- 2 tsp honey
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
Method
1. To cook the pasta
To cook the pasta, bring a large sized saucepan of water and salt to the boil. Cook pasta for 10 minutes, or until just tender, but cooked through. It’s important not to overcook the pasta so it holds it’s shape in the salad. Once cooked, drain, and place in a large mixing bowl. Toss through a little olive oil and set aside to cool.
2. For the dressing
For the dressing, add all ingredients to a small bowl and whisk until combined. Alternatively, you can place the ingredients into a jar and shake!
3. To assemble
To assemble, add all of the salad ingredients to the pasta bowl and toss gently. Pour over the dressing and toss until coated.
4. To serve
To serve, spoon the salad into individual serving cups/bowls and crumble over a little extra feta.
