Feta, Rocket And Olive Pasta Salad
This vibrant pasta salad is bursting with fresh flavors and textures that make for a perfect addition to any picnic spread or as a delightful starter with a barbecue. With the combination of peppery rocket, briny feta, zesty lemon, and fragrant mint, each bite is a delightful mix of summer in a bowl. Crafted with care and tossed in a generous drizzle of olive oil, this dish is bound to become a favorite for any occasion.
— Constant Cookbook
Ingredients
- 350g/12oz penne, rigatoni
- 8-10 large sprigs of mint
- 150g/5oz frozen peas
- 200g/7oz feta
- 50g/2oz bag of rocket
- 1 lemon
- flaked sea salt and freshly ground black pepper
- extra virgin olive oil
- 20-30 good-quality marinated green olives
Instructions
- Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.
- Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.
- Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue.
Cook Time
30M
Prep Time
PT30M
Yield
6-8
Nutrition
- Calories: 260kcal
- Carbohydrate Content: 34g
- Fat Content: 8g
- Fiber Content: 3.5g
- Protein Content: 11g
- Saturated Fat Content: 4g
- Sugar Content: 2g
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