Fresh Greek Pasta Salad with Feta for Summer Lunches

A summer style Fresh Greek Pasta Salad with Feta for Summer Lunches. A healthy pasta dish for all occasions

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Course: Appetizer, Lunch, Salad, Side Dish

Cuisine: Greek, Montenegrin

Keyword: cheese, dressing, feta, olive oil, onion, pepper, salad, tomato

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 452kcal

Author: Martin (Dad What Cooks)

Cost: £4

Cook the pasta in salted boiling water until soft. This will take around 10 minutes if using normal dried pasta. When cooked, drain the pasta and allow it to cool fully.
200 g Pasta, ½ tsp Salt

Chop up the onion, pepper, tomato and cucumber into pieces (similar to sizes in the pictures).
1 Red onion, 2 Salad tomatoes, 1 Red pepper, ½ Cucumber
Once the pasta is cooled, place in a mixing bowl and splash with 1 tablespoon of Olive oil. Mix around thoroughly. This will stop the pasta sticking to itself and clumping together. Make sure the pasta is cool before you try this or it will be messy.
1 tbsp Olive oil, 200 g Pasta
To that bowl now add the chopped salad ingredients and stir.
Dice up the feta cheese and add this to the bowl then mix it through for 30 seconds or so. The cheese will break up into smaller pieces and gradually coat the pasta.
1 Block Feta cheese

Mix together the maple syrup, olive oil and lemon juice in a ramakin dish or small bowl. Add salt to taste (you may not need all the salt). Sprinkle in the mint leaves.
¼ tsp Salt, 2 tbsp Maple Syrup, 1 tbsp Olive oil, 1 tbsp Lemon juice, 1 Pinch Dried mint leaves

Take care how much dressing you add. It can be a little overpowering if you put it all on.

If splitting into tubs and saving for lunches, don't add the dressing until you are ready to eat. Otherwise it can go a little soggy.