Greek Pasta Salad
Difficulty level: Easy
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This recipe was inspired by two trips: one to Zakynthos, Greece and the other in Salcombe, Devon.

The freshest and creamiest ever feta cheese I had eaten was when I was in Greece back in September 2019. The hotel I was staying at served Greek salads all day. The feta cheese was so good I would even eat salad for breakfast just so I could enjoy the silky feta.

One of the best Greek salads I've ever eaten in the UK was at the Salcombe Deli, located in a small yet quaint seaside town in South Devon. I never thought I would get exited about salad, but you can taste the freshness and quality of their ingredients (including their feta cheese) and the dressing that came with it was like 'the icing on the cake.'

What's also unique about their Greek salad was that they used sun-dried tomatoes. Greek salads are typically made with fresh tomatoes but the swap for sun-dried tomatoes just added another layer of flavour.

Taking inspiration from both trips, I have created a Greek-inspired pasta salad made with sundried tomatoes and topped with feta cheese.

Prep Time
15 minutes
Cooking/Baking Time
25-30 minutes

12 oz. dried fusilli pasta
1 tbsp. olive oil
1/2 red onion, diced
2 garlic cloves, minced
1 tbsp. tomato purée
5 oz. sun-dried tomatoes, roughly chopped
1 tsp. dried oregano
2 fl. oz. pasta water
4 oz. pitted olives, roughly chopped or halved
2 oz. feta cheese
Handful fresh coriander, finely chopped

  1. Cook the pasta according to the instructions on the packet.
  2. Place a large pan over a medium heat. Pour in the olive oil then once heated add the onions and cook until softened.
  3. Next, stir in the garlic and cook for a further 3 minutes.
  4. Mix in the tomato purée, then the tomatoes and oregano.
  5. Take 2 fl. oz. of water from the pasta, then poor into the pan and stir well. Reduce the heat to low.
  6. Once cooked, drain the pasta, then add to the pan.
  7. Add the olives and mix everything together.
  8. Serve warm or leave to cool to room temperature.
  9. Once plated, crumble on top the feta cheese and sprinkle over some chopped coriander. Enjoy!

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