Greek Pasta Salad

Fantastic with barbequed meats, or on its own as a packed lunch. You’ll need to dig out the biggest bowl you have – this makes a lot!

Feeds at least 4 as a main, 8 as a side


500g fusilli pasta


2 bell peppers, de-seeded and chopped

1 whole cucumber, halved lengthwise, seeds scooped out, then sliced

1 small red onion, finely chopped

1 punnet cherry tomatoes, halved (or quartered, if large)

Pitted kalamata olives, approx. 150g (drained weight)

200g feta cheese, crumbled into large chunks

For the dressing:

3 – 4 cloves garlic

1 tbsp dried oregano leaves

Squeeze of honey (about ½ tbsp)

1 tsp Dijon mustard

2 tbsp red wine vinegar

4 tbsp extra virgin olive oil

Big pinch of salt and pepper


Prepare vegetables as listed above. Add the peppers, cucumber, red onion, cherry tomatoes and olives to a large bowl and set aside.

Prepare the dressing by whisking the ingredients together. Set aside.

Cook the pasta in a large pot of boiling, well-salted water. When al dente, drain and immediately transfer to a very large bowl. Immediately add the dressing and toss well. Add the vegetables and give everything a very good mix around. At this stage you can add the feta – any earlier and it will melt – and give everything one final mix together.

Serve warm, room temperature or cold. Keeps for up to 3 days.

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