Mediterranean feta pasta salad
- Easy
- June 2023
- Serves 4
- Hands-on time 20 min
Classic Greek salad meets crowdpleasing pasta salad in this Mediterranean hybrid. Fresh seasonal veg, sun-dried tomatoes and a big block of salty feta are ideal when you don’t feel like eating something hot – make a big batch to share on sunny days.
Discover all of our favourite summer pasta recipes.
- Calories
- 512kcals
- Fat
- 34g (11g saturated)
- Protein
- 15g
- Carbohydrates
- 33g (6.6g sugars)
- Fibre
- 5.2g
- Salt
- 2.4g
Ingredients
- 300g dried pasta (we used mafalda corta)
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 50g sun-dried tomatoes in oil, plus 2 tbsp of the oil
- Juice 1 lemon
- 1 tsp honey
- 1 small red onion, halved and finely sliced
- 2 medium tomatoes, cut into wedges
- 100g large, pitted olives (we like gordal), halved
- 10g fresh oregano, leaves picked
- 200g block feta cheese
Method
- Bring a large pan of salted water to the boil, then add the pasta and cook for 8 minutes or until al dente, still with some bite. Drain and rinse with cold water.
- Meanwhile, put the olive oil, sun-dried tomato oil, lemon juice and honey in a large bowl and whisk together into a dressing. Season with plenty of salt and black pepper.
- Add the onion, tomatoes and olives to the dressing along with the sun-dried tomatoes and the drained, cooled pasta. Add two thirds of the oregano and toss together until everything is combined and coated with the dressing.
- Tip out into a large serving bowl or platter and top with the whole block of feta. Season again, drizzle over a little more oil and scatter over the remaining oregano. Serve in the centre of the table so everyone can dig in.
delicious. tips
Use any fresh herbs you have in the fridge in place of oregano and substitute or add any other salad veg you like, too.
Rate & review
Rate
Reviews
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter