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Tomato Feta Pasta Salad


Banana and Orange BOWL

52g Carbs / 20g Protein / 16g Fat / 436 kcal

Nutritional Value


225g fusilli (spirals) pasta Coarse salt Good olive oil 450g ripe tomatoes, medium-diced 75g good black olives, such as kalamata, pitted and diced 450g good feta cheese, medium-diced 6 sun-blushed tomatoes in oil, drained and chopped For the dressing 5 sun-blushed tomatoes in oil, drained 2 tbsp red wine vinegar 6 tbsp good olive oil 1 garlic clove, diced 1 tsp capers, drained 1 tsp coarse salt 3/4 tsp freshly ground black pepper 100g freshly grated Parmesan, to garnish 30g packed flat-leaf parsley, chopped, to garnish

Cooking method

• Cook the pasta in a large pot of boiling salted water with a splash of oil to stop it sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. • Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-blushed tomatoes. • For the dressing, combine the sun-blushed tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth. • Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
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