Mediterranean pasta salad

This recipe comes from Paralympian gold medallist, Isis Holt. Spiral pasta, capsicum, spinach, semi-dried tomatoes are tossed with feta and a Greek dressing to make the ideal make-ahead lunch packed with fibre and flavour!

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 3 cups spiral pasta
• 1 green capsicum, roughly chopped
• 250 g Greek feta, cut into 1 cm cubes
• 120 g kalamata olives, halved
• 120 g semi-dried tomatoes, halved
• ½ red onion, finely chopped
• 1-2 cups baby spinach leaves, roughly chopped
• store-bought Greek salad dressing, to drizzle
• 1 tbsp oregano leaves, to serve

Instructions

1. Bring a large saucepan of water to the boil. Cook the pasta according to the package directions or until al dente. Drain, then transfer to a large bowl of ice water to cool. Drain and set aside.

2. In a large bowl, combine the cooked pasta, capsicum, feta, olives, tomatoes, onion and spinach leaves. Drizzle with Greek salad dressing, to taste, then toss to combine.

3. Serve cold, garnished with fresh oregano leaves.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.