Mediterranean Pasta Salad
Ingredients
- 250g Pasta Toscana Farfalle
- 1 cup of cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup of Kalamata olives, pitted and halved
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of Sparta Gourmet Olive Oil
- 2 tablespoons of red wine vinegar
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Calories per serving: Approximately 400 calories
Preparation time: 15 minutes
Cooking time: 10 minutes
Serving size: 4-6
Cooking Instructions:
- Cook the Toscana pasta according to the package instructions until al dente
- After cooking of the pasta allow the pasta to chill, before tossing the salad
- Make the split dress separately by adding the olive oil, vinegar (a hint of lemon juice can also be added to give it a extra kick)
- Toss all the ingredients together and add the dressing towards the end
Chefs Tips:
- Be careful while cooking the pasta, the pasta can be cooked a minute more as the pasta will be not cooked again
- Don’t emulsify the dressing just mix together and stir, it can be adjusted with a bit of honey as well
- Add in toasted bread croutons or broken lavash for added texture
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