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.