Mediterranean Pasta Salad

Name: Mediterranean Pasta Salad with a Herbed Vinaigrette
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 180 Grams of Fusilli pasta; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 1 Piece of Green pepper; 1 Piece of Red onion; 100 Grams of Greek feta; 60 Grams of Kalamata olives; 2 Grams of Dried oregano; 3 Tbsp of Olive oil; 30 ML of Red vinegar; 6 Grams of Dijon mustard; 5 Grams of White sugar

with a Herbed Vinaigrette

A fresh and nutrient-dense pasta salad, perfect as an accompaniment to dinner or packed for lunch!

Cals 309 · Prot 12 · Carbs 41 · Fat 11

Vegetarian

Family Friendly

25 min

Mediterranean Pasta Salad with a Herbed Vinaigrette

A fresh and nutrient-dense pasta salad, perfect as an accompaniment to dinner or packed for lunch!

Cals 309 · Prot 12 · Carbs 41 · Fat 11

Vegetarian

Family Friendly

Ingredients

Pasta

Fusilli pasta 10*11*

180 Grams

Cherry tomatoes

150 Grams

Cucumber

1 Piece

Green pepper

1 Piece

Red onion

1 Piece

Greek feta 4*

100 Grams

Kalamata olives

60 Grams

Dressing

Dried oregano

2 Grams

Olive oil

3 Tbsp

Red vinegar

30 ML

Dijon mustard 13*

6 Grams

White sugar

5 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk, *13 Mustard

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1292 / 309
Fats (g)	10.7
of which saturated (g)	4.4
Carbohydrates (g)	41
of which sugars (g)	7.3
Fibers (g)	3.6
Proteins (g)	12.3
Salt (g)	2.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil pasta

Bring a large pot of salted water to boil.
Add the fusilli pasta.
Cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
Set aside to cool.

Tip! Rinse under cold water or add a drizzle of oil to prevent the pasta sticking.

2 Prep vegetables

Slice cherry tomatoes in half.
Chop the cucumbers into rounds.
Deseed and thinly slice the green pepper.
Peel and thinly slice the red onion, and add it to a small bowl of cold water to help take the raw edge off.

Tip! Adjust the amount of onion to your liking, you may use only half.

3 Slice feta

Cut the feta into small cubes, or roughly crumble.
Sprinkle over a pinch of the oregano, reserving most of it for the dressing.

4 Make dressing

In a jar with a lid, combine the olive oil, red vinegar, dijon mustard, the rest of of the dried oregano, a small pinch of salt, pepper and sugar (to balance acidity).
Shake or whisk well until the dressing is thick and creamy.

Tip! Alternatively, use a bowl and whisk to make the dressing.

5 Combine

Drain and pat dry the red onions.
Add the tomatoes, cucumbers, red onion, green pepper and olives to a large bowl with the feta and the fusilli pasta.
Pour over the dressing, and gently toss to combine.