This bright, Greek-inspired pasta salad features tender macaroni tossed with fresh cucumber, juicy cherry tomatoes, and a mix of green and kalamata olives, all brought together with crumbled feta and aromatic basil. Drizzled with a herby olive-oil dressing, it's a refreshing dish perfect for any occasion.
This bright, Greek-inspired pasta salad features tender macaroni tossed with fresh cucumber, juicy cherry tomatoes, and a mix of green and kalamata olives, all brought together with crumbled feta and aromatic basil. Drizzled with a herby olive-oil dressing, it's a refreshing dish perfect for any occasion.Author:
Agi
Ingredients
250 g macaroni (or other short pasta)
½ cucumber, diced
200 g cherry tomatoes, halved
80 g mixed green and kalamata olives
100 g feta, crumbled
a handful of fresh basil leaves
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp dried oregano
1 small garlic clove, grated
Salt and freshly ground black pepper
Directions
Cook the macaroni in boiling salted water until al dente. Drain, rinse under cold water and drain well.
Whisk the dressing together in a large bowl.
Add the pasta, cucumber, cherry tomatoes and olives, and toss to coat.
Fold through most of the feta and basil, then scatter the rest over the top.
Best after 15 minutes for the flavours to meld — serve chilled or at room temperature.
