
This makes a great packed lunch. With all the Mediterranean flavours, it's a nice alternative to sandwiches.
Serves
3
Prep
15 minutes
Cook
10 minutes
Nutritional Information:
Each 293g serving contains (excludes serving suggestion)
- KCal
- 422
- Carbs
- 58.7g
- Fibre
- 5.3g
- Protein
- 13.4g
- Fat
-
13.7g
(Medium)
- Saturates
-
3.1g
(Low)
- Sugars
-
5.6g
(Low)
- Salt
-
0.68g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 225g dried pasta shapes
- 10 cherry tomatoes, quartered
- 10 black olives, sliced
- quarter cucumber, chopped
- half red onion, thinly sliced
- 40g Feta cheese, crumbled
- 15g pine nuts, toasted
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- handful basil leaves
Method
Method
Recipe tips
- To toast pine nuts, add them to a dry frying pan over a medium heat, mix regularly for a couple of minutes until starting to brown then remove from pan immediately to stop them cooking further.
- For a gluten-free version, replace the pasta with a tin of chickpeas.