Make this vegetable packed Greek Pasta Salad that’s a real crowd pleaser, so easy to make and basically summer in a bowl. The perfect salad to pack and take to work too.
Add 300 g Pasta shapes to a pan of lightly salted boiling water and simmer for 12 minutes and then drain and rinse under cold water.
Put the pasta, 1 Green bell pepper, 0.5 Cucumber, 8 Cherry tomatoes and 55 g Mixed olives into a large mixing bowl.
Add 0.5 Red onion, 2 Garlic clove, 10 g Fresh dill, 3 tablespoon Olive oil, 2 tablespoon Apple cider vinegar, 1 Pinch Sea salt and black pepper and the juice and zest of 1 Lemon.
Mix well.
Crumble 60 g Feta on top just before serving.
Notes
If you are not a fan of feta, you could use chunks of cheddar or parmesan instead or even grilled halloumi.
If you want to give this salad a bit of a protein boost, add some slices of grilled chicken or a salmon fillet on top.
Turn this in to a creamy pasta salad by using a creamy salad dressing instead. A ranch or Caesar would work well.
Make sure you cook the pasta to just al dente and then rinse it in cold water to stop it cooking further.
If raw red onion is a little much for you, then you could soften it in a little oil, or swap it for shallots.