Pasta Salad Recipe

The pasta shapes can be any style that fits nicely on a fork, conchiglie (shells), farfalle (bow ties) or fusilli (spirals) all work well.

To make 2 servings:

	kcal
125g (4oz) pasta shapes	823
45ml (3tbsp) olive oil	357
15ml (1tbsp) wine vinegar	2
1 clove garlic, crushed	4
5ml (1tsp) Dijon mustard	3
Salt & Pepper to taste	5
125g (4oz) Tomatoes, quartered	24
60g (2oz) Feta cheese, crumbled	165
1/2 small red onion, thinly sliced	15
30g (1oz) green olives, pitted	43
1 small head of romaine or cos lettuce, shredded	60
Total	1501

Around 750 kcal per serving.

Bring a pan of salted water to a brisk boil and add the pasta shapes. Cook for about 10 minutes until the pasta is cooked.

While the pasta is cooking put the olive oil, vinegar, garlic and mustard in a screw top jar, add salt and fresh ground pepper and with the lid firmly screwed on give the mixture a thorough shake. You just put it in a bowl and whisk it together but I like my dressing shaken, not stirred.

When the pasta is cooked, drain it and rinse well under cold water until it is cool.

Put the cold pasta into a bowl and toss it with the dressing. Stir in all the other ingredients. There you have it, cold pasta salad ready to be served and enjoyed.

This pasta salad recipe not for you? Click here for other ideas.

Return to our Home Page by clicking here