This straightforward, scrumptious wholegrain pasta salad is made with wholegrain pasta, tomatoes, cucumber, crimson onion, feta, and a easy olive oil and lemon dressing.
It’s totally simple to make, and it is prepared in underneath quarter-hour, so it is excellent to organize the evening earlier than work if you would like a filling, scrumptious packed lunch.
With Greek-inspired flavours, it is also supreme to function a facet dish alongside different Mediterranean treats, particularly when the solar is shining and it may be loved al fresco.
Wholegrains can comprise as much as 75% extra vitamins than refined cereals, together with fibre, B nutritional vitamins and folic acid, important fatty acids (omega-3 fat), protein, antioxidants together with vitamin E and selenium, and micronutrients corresponding to copper and magnesium.
And apart from the well being advantages, I additionally discover that wholegrain pasta works rather well in a pasta salad as a result of it brings a bit of extra texture, earthiness and robustness than it is white flour counterpart.
Learn on for the total recipe with detailed directions and a useful {photograph} for each step. And if in case you have any questions, simply go away me a remark. Get pleasure from!
Substances
- 180 g wholegrain pasta twists fusilli, dried
- 3 salad tomatoes
- 1/2 cucumber
- 1/2 crimson onion
- 100 g Greek feta cheese cubed or crumbled vegetarian if required
- 75 g pitted black olives drained weight
- 4 tbsp olive oil
- 2 tsp dried oregano
- pinch salt and black pepper
- 10 g contemporary parsley finely chopped
- 1/2 lemon juiced
INSTRUCTIONS
Cook dinner the wholegrain pasta in loads of boiling, salted water for about 10 minutes till cooked however nonetheless agency. Drain and rinse in chilly water and place within the salad bowl.
To arrange the remainder of the salad, chop the tomatoes in half sideways – it makes it simpler to take away the seeds. Scoop out the seeds. Cube and place in a salad bowl.
Peel the cucumber. (The peel might be used to jazz up some ice-cold water.) Slice in half lengthways, then scoop out the seeds with a teaspoon. Cube and add to the salad bowl.
Finely slice the onion into slivers and add to the bowl together with the olives.
Add the olive oil, oregano, chopped parsley and a squeeze of lemon.
Combine properly. Season to style (allowing for the feta is salty) and add extra lemon juice, if wanted. Crumble or dice the feta and scatter on prime to complete.
As soon as you’ve got given my recipe a go, I would love you to come back again and go away a remark letting me understand how yours turned out.
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Print this Wholegrain Pasta Salad Recipe
Wholegrain Pasta Salad Recipe
Servings: 4 individuals
Substances
- 180 g wholegrain pasta twists fusilli, dried
- 3 salad tomatoes
- 1/2 cucumber
- 1/2 crimson onion
- 100 g Greek feta cheese cubed or crumbled vegetarian if required
- 75 g pitted black olives drained weight
- 4 tbsp olive oil
- 2 tsp dried oregano
- pinch salt and black pepper
- 10 g contemporary parsley finely chopped
- 1/2 lemon juiced
Directions
Cook dinner the wholegrain pasta in loads of boiling, salted water for about 10 minutes till cooked however nonetheless agency. Drain and rinse in chilly water and place within the salad bowl.
To arrange the remainder of the salad, chop the tomatoes in half sideways – it makes it simpler to take away the seeds. Scoop out the seeds. Cube and place in a salad bowl.
Peel the cucumber. (The peel might be used to jazz up some ice-cold water.) Slice in half lengthways, then scoop out the seeds with a teaspoon. Cube and add to the salad bowl.
Finely slice the onion into slivers and add to the bowl.
Add the olives, olive oil, oregano, chopped parsley and a squeeze of lemon.
Combine properly. Season to style (allowing for the feta is salty) and add extra lemon juice, if wanted.
Crumble or dice the feta and scatter on prime to complete.
Vitamin
Energy: 408kcal | Carbohydrates: 43g | Protein: 12g | Fats: 23g | Saturated Fats: 6g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 14g | Ldl cholesterol: 22mg | Sodium: 589mg | Potassium: 455mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1205IU | Vitamin C: 25mg | Calcium: 192mg | Iron: 3mg
* Word: dietary data is estimated, based mostly on publicly accessible information. Nutrient values might range from these revealed. Info on this web site shouldn’t be taken as medical recommendation. Cuisines establish the first area of inspiration for a dish.
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