Greek Pasta Salad

Everything you love about a Greek salad, but bulked out with pasta to make it a whole meal! This is a great vegetarian meal prep, but also the perfect base to add chicken, lamb, or tofu.

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

what you'll need

150gany small pasta shape, cooked

250gcherry tomatoes

2baby cucumbers, smashed

100gkalamata olives, halved

1bell pepper, diced

1red onion, diced

75gfeta, crumbled

1lemon, juiced

1 tbspred wine vinegar

50mlolive oil

1 tspdried oregano

1 tbspfresh dill, roughly chopped

Salt and pepper, to taste

The perfect combination of pasta, fresh veggies, feta, and lemon, best enjoyed with a Lipton Lemon Iced Tea!

Method

Cook your pasta according to the package instructions. Drain, and allow to cool for 5 minutes.

Add to a bowl, along with tomatoes, cucumber, olives, peppers, onion, and feta.

Toss, then drizzle over red wine vinegar, lemon, olive oil, oregano, dill, salt, and pepper.

And that’s it! Refrigerate until ready to eat.

What do you think of the recipe?

save recipe

Spencer Lengsfield

follow

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.