Fresh
Cold Pasta Salad with Cucumber & Feta
A cool, crunchy pasta salad that earns its place in the fridge during the hot months. Cibo di Italia Fusilli, crisp cucumber, salty feta, fresh dill — dressed in lemon and olive oil. Stays good for two days.
Ingredients
- 350gCibo di Italia Fusilli
- 1piecelarge cucumber — halved, deseeded, diced
- 200gcherry tomatoes — halved
- 200gfeta — crumbled in large pieces
- 1/2piecesred onion — very finely sliced
- 100gpitted Kalamata olives — halved
- 1piecesmall bunch dill — fronds picked
- 1piecesmall bunch mint — leaves torn
- 5tbspolive oil — extra virgin
- 2tbsplemon juice
- 1tspdried oregano
- to tastesalt and black pepper
Method
Step 1.Bring 4 litres of salted water (2 tbsp salt) to a boil and cook the fusilli for 9 minutes — al dente, since it firms as it cools.
9 min
Step 2.Drain, rinse under cold water for 30 seconds, drain again well, and tip into a large bowl.
1 min
Step 3.Soak the red onion in a small bowl of cold water for 10 minutes to soften its bite, then drain.
10 min
Step 4.Whisk the olive oil, lemon juice, oregano, a pinch of salt and a grind of pepper into a smooth dressing.
1 min
Step 5.Pour half the dressing over the cooled pasta and toss — the fusilli will drink it in.
1 min
Step 6.Add the cucumber, tomatoes, olives, drained red onion and most of the herbs. Toss gently to combine.
1 min
Step 7.Crumble in the feta with a final hand. Pour over the rest of the dressing and toss once more.
1 min
Step 8.Chill for at least 30 minutes before serving. Scatter the remaining herbs on top just before bringing to the table.
Goes well with
Iced mint lemonade — perfect with the salty feta.
Warm pita bread with hummus or labneh.
Watermelon and feta skewers with a drizzle of honey.
The pasta we used
Cibo di Italia Fusilli
500g · Cooks in 9–11 minutes · Serves ~5
See where to buy
