Meals and Courses

Greek-Style Tomato, Olive and Feta Pasta Salad

cook 30 mins
Tags: Quick eats
  • 250 g (8 oz) cherry tomatoes, halved
  • 4 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 teaspoon oregano leaves, plus extra to garnish
  • 1 teaspoon sugar
  • 250 g (8 oz) penne
  • 1/4 cucumber, diced
  • 75 g (3 oz) small black olives
  • 75 g (3 oz) feta cheese, crumbled
  • salt and pepper
  • Mix together the tomatoes and 2 tablespoons of the oil in a bowl, then place on a baking sheet. Drizzle over 1 tablespoon of the vinegar, sprinkle with the oregano and sugar and season well. Place in a preheated oven, 160°C (325°F), Gas Mark 3, for 20 minutes or until soft and starting to shrivel. Leave to cool slightly.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, then cool under cold running water and drain again. Tip into a serving dish and stir through the remaining oil and vinegar.
  • Gently stir in the cucumber, olives and cooked tomatoes. Toss together and add the feta. Serve sprinkled with extra oregano leaves.
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