Pasta Salad
For extra protein, add grilled chicken or chickpeas.Keeps well in the fridge for up to 3 days, making it perfect for meal prep or summer gatherings.
Ingredients
- 300 g short pasta spirals, penne, or shells
- 1 cup cherry tomatoes halved
- 1 red capsicum diced
- 1 small red onion finely chopped
- 1 cup cucumber chopped
- ½ cup kalamata olives sliced
- 1 cup Greek feta or bocconcini small mozzarella balls
- 1 bunch packed basil leaves
Dressing
- ½ cup extra virgin olive oil
- 3 tbsp apple cider vinegar
- ½ tbsp Dijon mustard
- ½ tbsp dried oregano
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente, then drain and rinse under cold water to stop cooking.
- In a large bowl, combine pasta, tomatoes, capsicum, onion, cucumber, olives, and cheese.
- In a separate jar or small bowl, whisk together olive oil, vinegar, Dijon mustard, oregano, garlic, salt, and pepper until emulsified.
- Pour the dressing over the pasta salad and toss gently to coat everything evenly.
- Chill for at least 30 minutes before serving to let the flavours develop.
Notes
For extra protein, add grilled chicken or chickpeas.
Keeps well in the fridge for up to 3 days, making it perfect for meal prep or summer gatherings.
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