Recipe: Greek-style Easy Pasta Salad
I love pasta salads so much, I’m not sure why I don’t make more of them. A treat for me after shopping with my Mum at the M&S Foodhall when I was little was to get this mini pasta salad made with sweetcorn and peppers for lunch that day, and when I was studying in California I used to take the same salad made with mozzarella, parma ham and baby tomatoes for lunch every week to eat on the sun terrace above the student union.
I love me a good Greek salad, but there are two things with the classic that are less than perfect for me. First, is the dried herbs. Yes, I’m sure when they’re fresh and aromatic from just being picked, you know, in Greece they really add to the dish, making it at home I find it just dries out the dish. So, I’ve switched out the dried oregano for fresh basil to stick to the Mediterranean feel. Next, I don’t think it is filling enough to eat by itself for lunch – as much as I’d like to, so that is how I came up with this Greek-style Easy Pasta Salad. The pasta is tossed with black olives, cherry tomatoes, diced cucumber, chopped red onion and crumbly feta, before being dressing in a light and bright lemon vinaigrette. It is great to serve at a barbecue, on picnics and to take for your packed lunch.