Greek-Style Pasta Salad
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Prep Time
15 MINS
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Cook Time
10 MINS
- KCals 367
- Carbs 44G
2 Servings
Ingredients
For the salad
- 100 g small pasta shapes, eg. fusilli, penne or conchiglie
- 150 g cherry tomatoes, halved
- 75 g cucumber, sliced into half moon shapes
- ½ a red onion, peeled and finely sliced
- 10 black olives, halved
- a couple of handfuls of mixed salad leaves
- 50 g reduced fat feta or Greek salad cheese
For the dressing
- 100 g fat free Greek yoghurt
- 50 g reduced fat feta or Greek salad cheese
- juice of half a lemon
- ½ tsp garlic granules
- 2 sprigs of oregano, leaves removed from stalks
- pinch of black pepper
Instructions
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Cook the pasta according to packet instructions (usually for 9-12 minutes in a pan of boiling salted water). Drain, rinse under cold water and transfer to a large mixing bowl.
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While the pasta cooks, place the ingredients for the dressing in a blender and blitz to a smooth dressing.
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Mix together the pasta, tomatoes, cucumber, onions and olives.
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Place the salad leaves on 2 plates, divide the pasta mix between them, and crumble on the feta.
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Drizzle over the yoghurt dressing and serve.