Pasta salad, with some of my favourite ingredients. I’ve used red lentil and beetroot fusilli, making this pasta salad gluten free.
🌱Salad:
– 250g pasta (cooked as per pack instructions & cooled)
– half a cucumber (cut into chunks)
– 2 handfuls baby plum tomatoes (halved)
– 1 medium red onion (sliced)
– olives to taste (sliced)
– feta cheese to taste (cubed)
– parsley to taste (chopped)
❇️Dressing (mix together in a bowl):
– 3 tbsp olive oil
– 1 tbsp red wine vinegar
– juice of half a lemon
– salt & pepper to taste
– dried oregano to taste
Mix all the salad ingredients together on a serving platter or in a large bowl, add the dressing and mix again. If you have time, leave in the fridge for an hour or so before serving.
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