Greek Protein Pasta Salad

A Greek salad where the pasta stands in for bread. The feta goes on top in large pieces rather than being stirred through.

The pasta contributes 23.1 g of protein per serving (140 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

  • Protelle pasta — 140 g dry
  • Feta — 150 g
  • Cucumber — 1 large
  • Cherry tomatoes — 200 g
  • Pitted olives — 80 g
  • Red onion — half
  • Olive oil — 3 tbsp
  • Dried oregano — 1 tsp
  • Red wine vinegar — 1 tbsp
  • Salt, pepper

Method

  1. Cook the pasta in salted water — 8–10 minutes. Drain, toss with olive oil and cool.
  2. Slice the cucumber into half-moons, halve the cherry tomatoes, slice the onion thinly.
  3. Whisk the olive oil, vinegar, oregano, salt and pepper.
  4. Combine the pasta with the vegetables and olives and dress.
  5. Crumble the feta over the top in large pieces rather than stirring it in, so it does not break down into crumbs.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.

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