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Ingredient:
▪️4 handfuls cherry tomatoes, quartered or halved depending on the size
▪️1 cucumber, diced
▪️2 red or orange peppers, diced
▪️4 handfuls of black kalamata) olives,
pitted
▪️1 small red onion, very finely sliced
Big handful fresh parsley, chopped
Small handful mint leaves or fresh dill
▪️400g feta, roughly cubed
▪️500g of your fave type and shape of
pasta eg fusilli or little shells
Oregano garlic dressing
▪️Juice of 1.5 lemons and a little zest
▪️10 tbsp extra virgin olive oil, divided
▪️2 tsp dried oregano plus extra to garnish
▪️½ tsp dijon mustard
▪️1 large garlic clove, finely chopped/
grated
▪️Sea salt & pepper, to taste
Ingredient:
- Cook the pasta in plenty of salted water according to the packet instructions until al dente then drain and rinse very well in cold water to stop it cooking further.
- While the pasta is cooking, mix the dressing ingredients together in a large mixing bowl and season to taste. I love it tangy.
- Roughly chop the vegetables, the feta and herbs. You can finely chop dill and parsley stems and combine with the leaves but not the mint stems. Have a mint tea later with the mint stems!
- Once the pasta is rinsed quite cool, add to the mixing bowl so you can toss it with the salad dressing which will further cool it then add the salad ingredients and herbs and toss together. Finish by scattering over the feta, gently mix some it it through, then sprinkle with extra oregano over the top to serve.
