Like a Greek salad, but with pasta added in. It makes a great lunch or lunchbox and is good for using up odds and ends in the fridge.
Pasta Salad – serves 4
- 200g pasta – use what ever shape you have
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 20 cherry tomatoes, halved
- 75g pitted black olives, halved
- ½ small cucumber, quartered lengthways then sliced
- ½ a red onion, thinly sliced
- 100g feta cheese
Cook the pasta in lots of salty boiling water according to the timings on the packet.
Meanwhile, put the olive oil, red wine vinegar, oregano and some seasoning into a mixing bowl and mix well to make a dressing.
Drain the pasta in a colandar and leave to cool for a few minutes. Tip the cooked pasta into the mixing bowl and toss to coat in the dressing.
Tip in the tomatoes, olives, cucumber and red onion, then crumble in the feta cheese. Gently mix everything together, then serve or put in the fridge for lunchboxes tomorrow.
(Original recipe by Cassie Best in BBC Good Food Magazine, July 2022.)
Jono & Jules do food & wine 
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