Salads
Side Dishes
Mediterranean Beetboxx Pasta Salad
Crisp cucumber, sweet tomatoes and tangy olives bring freshness and crunch to this colourful pasta salad. Serve it for lunch or alongside your favourite grilled dish.
Prep Time (Min)
15
Cook Time (Min)
10
Makes
2 servings as a main or 4 as a side
Ingredients
- 170 g Beetboxx Lentil & Beetroot Fusilli
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- ¼ cup finely diced red onion
- ⅓ cup pitted Kalamata olives, halved
- ½ cup crumbled feta
- ¼ cup chopped fresh parsley
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the fusilli according to the package directions. Drain, briefly rinse under cool water and drain thoroughly.
- Whisk together the dressing ingredients in a large bowl.
- Add the cooled pasta, tomatoes, cucumber, red onion, olives and parsley. Toss gently to coat.
- Fold in the feta. Taste and adjust the seasoning.
- Serve immediately, or cover and refrigerate until chilled. Gently toss again before serving.
Make it plant-based: Omit the feta or use your favourite plant-based alternative.
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