Saturday, 20 October 2012

Feta, Olive and Chickpea Pasta Salad

I eat rather a lot of pasta salads it seems, it's such a versatile carb and you can put pretty much anything with it and come out with a filling and delicious meal, hot or cold. It's also easy to transport. Everyone will tell you that I am a Tupperware queen, well not really Tupperware, more those locking boxes, I have so many! But they are brilliant for transporting food without it leaking all over everything in my bag.

Feta, Olive and Chickpea Pasta Salad (from Tesco Real Food)
(Serves 4)
(14 WW ProPoints per serving)

240g dried pasta
a handful of pitted black olives
8-10 sun dried tomatoes in olive oil
200g tinned chickpeas drained and rinsed
4 large handfuls of salad leaves
120g feta cheese

For the dressing
4tbsp olive oil or oil from the sun dried tomatoes
1½tbsp balsamic vinegar
½tsp dried oregano
salt and pepper
zest of one lemon
Cook the pasta in boiling water according to the packet’s instructions.

Whilst the pasta is cooking, place the dressing ingredients into a jam jar and give everything a good shake. Once the pasta is cooked, drain and place in a large bowl. Pour over half the dressing and allow the pasta to cool. This will help the pasta soak up lots of flavour.

Cut the olives in half, roughly chop the sun dried tomatoes then add them to the pasta along with the chickpeas and salad leaves. Finally dress the salad with the remaining dressing and crumble over the feta cheese and a final grind of black pepper.

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