Greek pasta salad

Half Hour Meals

250g dried fusilli pasta
½ cucumber
1 x 200g pack Roussas Barrel Aged Feta, crumbled
1 small red onion, peeled and sliced
½ x 250g pack baby plum tomatoes, halved
½ x 30g pack fresh basil, leaves shredded

For the dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
juice of ½ lemon
2 tsp dried oregano

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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4 Responses to “Greek pasta salad”

  1. Looks Scrumptious. This recipe is a must try to all health conscious and gourmands out there.

  2. Red onion and the characteristics are well defined.

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