Greek pasta salad recipe

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  • Serves 4
  • 10 mins to prepare and 10 mins to cook
  • 422 calories / serving
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Cook the fusilli pasta according to the pack instructions, or until al dente. Drain and refresh under cold water, and drain again.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice and dried oregano, and season to taste.

Halve the cucumber lengthways and, using a teaspoon, scoop out the seeds, then cut into thick slices. Add to the pasta along with the crumbled feta cheese, red onion, tomatoes and fresh basil. Pour over the dressing and gently toss. Season and serve.

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  • Ingredients

  • For the salad

  • 250g (8oz) dried fusilli pasta
  • 1/2 cucumber
  • 1 x 200g pack Roussas Barrel Aged Feta, crumbled
  • 1 small red onion, peeled and sliced
  • 125g baby plum tomatoes, halved
  • 15g fresh basil, leaves shredded
  • For the dressing

  • 2tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp dried oregano
  • juice of ½ lemon
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  • Energy 1774kj 422kcal 21%
  • Fat 17g 24%
  • Saturates 7.8g 39%
  • Sugars 7.4g 8%
  • Salt 1.8g 31%

of the reference intake
Carbohydrate 54.7g Protein 15.9g Fibre 5g


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