Feta, olive and pasta salad recipe

1132 ratings Rate
  • Serves 4
  • 5mins to prepare and 20mins to cook
  • 528 calories / serving
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Cook the pasta in boiling water according to the packet’s instructions. 

Whilst the pasta is cooking, place the dressing ingredients into a jam jar and give everything a good shake. Once the pasta is cooked, drain and place in a large bowl. Pour over half the dressing and allow the pasta to cool.  This will help the pasta soak up lots of flavour.

Cut the olives in half, roughly chop the sundried tomatoes then add them to the pasta along with the chickpeas and salad leaves. Finally dress the salad with the remaining dressing and crumble over the feta cheese and a final grind of black pepper.

  • Ingredients

  • 250g farfalle pasta
  • a handful of pitted black olives
  • 8-10 sundried tomatoes in olive oil
  • 200g tinned chickpeas drained and rinsed
  • 4 large handfuls of Lasting Leaf Mild
  • and Crispy, Sweet or Crunchy salad
  • 200g feta cheese
  • For the dressing

  • 4tbsp olive oil or oil from the sun dried tomatoes
  • 1½tbsp good quality Balsamic vinegar
  • ½tsp dried oregano
  • salt
  • pepper
  • zest of one lemon (optional)
  • Energy 2215kj 528kcal 26%
  • Fat 25g 35%
  • Saturates 9g 44%
  • Sugars 7g 7%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 60.9g Protein 18.9g Fibre 6.1g


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