CentMenu / Lunch
Greek-style pasta salad
Feta and olives add a salty bite to this cucumber and tomato pasta salad.
Vegetarian
Ingredients
4 servings · US + metric
- 10.58 oz (300 g) pasta
- 1 cucumber
- 2 tomatoes
- 3.53 oz (100 g) feta
- 2.12 oz (60 g) olives
- 1¾ tbsp (25 ml) olive oil
- 1 lemon
- 2¾ tsp (2 g) dried oregano
- ¼ tsp (2 g) salt
Let’s cook
Cook 10.58 oz (300 g) pasta in a pot of boiling water over medium heat for 10 minutes, or as directed on the package; drain.
Rinse the pasta under cold water and drain thoroughly; dice 1 cucumber and 2 tomatoes, crumble 3.53 oz (100 g) feta and halve 2.12 oz (60 g) olives.
Squeeze 1 lemon and mix the juice with 1¾ tbsp (25 ml) olive oil, 2¾ tsp (2 g) dried oregano and ¼ tsp (2 g) salt; toss with the pasta and prepared ingredients.