This easy, colourful salad has the sunny fresh tastes of Greece.
- Portion size 10 servings
In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until almost tender but firm; drain well.
Meanwhile, whisk together oil, lemon juice, anchovy paste, garlic, oregano, salt and pepper; toss half with pasta. Let cool to room temperature, stirring occasionally.
Halve cucumber lengthwise. Scoop out seeds and slice crosswise thinly. Add to pasta with tomatoes, olives, onion, parsley and remaining dressing; toss to coat well. Gently stir in feta cheese. (Can be refrigerated, covered, for up to 1 day.)
Taste and adjust seasoning if necessary.
Nutritional facts <b>Per serving:</b> about
- Protein 8 g
- Calories 330.0
- Total fat 16 g
- Total carbohydrate 39 g