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Greek Salad Pasta
Dinner can be on the table in less than 15 minutes with this easy after work tomato, feta and olive based pasta dish, inspired by the classic Greek salad. This Greek salad pasta dish will transport you the islands and villages of Greece.
Servings: 2 servings
Ingredients
- 120 g pasta
- 1 tbsp olive oil
- 1 small red onion - peeled and sliced
- 1 clove garlic - peeled and sliced
- 1 tbs black olives - sliced
- 1 tbs green olives - sliced
- 150 g tomatoes - chopped
- 1 tsp oregano
- 50 g Greek feta - cubed
- salt and pepper - to taste
Instructions
- Bring a large pan of salted water to the boil and add the pasta.
- Pour a good glug of olive oil into a large frying pan. Fry the red onion and garlic with a sprinkling of salt, until it starts to go soft, add a good pinch of oregano. Chop the tomatoes, and add to the frying pan along with the olives.
- Add a few spoons of the pasta water to the sauce - the starchy water helps coat the pasta and adds a silkiness to the sauce.
- Strain the pasta when cooked and give it a good shake
- Add the pasta to the sauce in the frying pan and stir to mix. Add the cubed feta, check the seasoning, and stir gently a couple of times. Serve immediately with some freshly chopped parsley or chives.
Notes
- Use whatever pasta you have, but this recipe works particularly well with larger shapes.
- It's very easy when cooking pasta to cook far too much. We have learnt to always weigh about 60g is a generous portion per person.
- If the tomatoes in the shops look insipid, pale, watery and lacking in flavour, then you can use sun dried tomatoes as a substitute
- Olives should be pitted, if possible. If you only have olives with stones, then just think of it as an opportunity to play tinker, tailor!
- If your jarred olives come in olive oil then use that oil for frying the onion and garlic.
- Slice leftover jarred olives and free freeze them before packing into a plastic tub then cook from frozen, that way you don't forget all about them and they go moldy at the back of the fridge.
- This recipe is 13 Weight Watchers Smart Points per portion
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 396kcal | Carbohydrates: 54g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 412mg | Potassium: 332mg | Fiber: 3g | Sugar: 6g | Vitamin A: 520IU | Vitamin C: 11.4mg | Calcium: 156mg | Iron: 1.4mg