This is the pasta salad you’ve been waiting for! Take it to the park, take it to the office, take it to uni…it travels so well that no matter where you’re going you’ll know you’ll have a tasty and satisfying lunch waiting for you come 1pm. Or, make it for dinner and enjoy it straight away and be sure to make a little extra because once you’ve had it once, you’ll want it again!
Pasta saladPrint This
- 300g pasta shells
- 1 tin of chickpeas [drained and rinsed]
- 160g cherry tomatoes, diced
- 1 red pepper, diced
- ½ red onion, finely diced
- 1/3 cucumber, diced
- 120g feta cheese [dairy or dairy-free], cubed
- ½ tsp dried oregano
- Handful of fresh basil, finely chopped
- 1 lemon, zest of 1/2 and juice of the whole
- 2 ½ tbsp extra virgin olive oil
- salt, to taste
Instructions Begin by heating a large saucepan of salted boiling water on a medium heat. When the water is at a rolling boll, add the pasta shells and cook as per packet instructions or to your liking.
 Once the pasta has cooked drain, add to a large bowl and leave it to one side to cool.
 Add the chickpeas, diced tomatoes, red pepper, red onion, cucumber, cubed feta, dried oregano, and fresh basil and give it a good mix.
 In a small bowl combine the lemon juice, zest, olive oil, and a generous pinch of salt.
 Pour the dressing over the pasta and veggies and combine well.
 Enjoy immediately or split between 3 lunchboxes. Enjoy!