Ingredients
Scale
- 85g (3oz) pasta, such as penne or conchiglie
- 1/2 unwaxed lemon, finely grated zest and juice
- 1/4 red onion, finely chopped
- 1/2 tbsp olive oil, ideally extra virgin
- 1/4 cucumber, peeled and cubed
- 100g (3.5oz) cherry tomatoes, quartered
- 15g (0.5oz) fresh basil, roughly chopped
- 60g (2.25oz) feta, crumbled (optional)
- handful pitted black olives (optional)
- sea salt and freshly ground black pepper
Instructions
- Cook the pasta in a saucepan of boiling, salted water as per the packet instructions.
- Whisk together the lemon zest and juice, red onion, oil and a generous amount of pepper to make the dressing.
- Drain the pasta in a colander and run it under a cold tap until cooled completely.
- Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve or store for later.
Notes
- Rinsing the pasta with cold water stops the cooking process and prevents it from sticking, making it perfect for a cold salad.
- Cook pasta for the time specified on the packet for the best texture.
- To stop noodles from absorbing all the dressing, ensure the pasta is completely cool before mixing.
- For meal prep, store the dressing separately or place it at the bottom of the jar with pasta and vegetables on top to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook (Assembly)
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 recipe
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg