Fusilli ‘Greek Salad’

Name: Fusilli ‘Greek Salad’
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 125 g cucumber, finely diced (5 mm); 200 g fusilli; 100 g cherry tomatoes, cut into ⅛ths; 1 small red pepper, seeds removed and finely diced; 125 g feta cheese, finely diced; 12 kalamata olives, pitted and quartered; 2 teaspoons chopped fresh oregano leaves; 5 tablespoons extra virgin olive oil

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

It seems many are tired of picnic pasta salads of fusilli, red peppers, courgettes and maybe corn. This one (a more substantial twist on a classic Greek salad) at least is delicious, and different. As with all pasta salads, it must not be refrigerated, but instead served at room temperature.

Ingredients

200 g fusilli
125 g cucumber, finely diced (5 mm

Starter
Main course
Vegetarian

Method

Before cooking the pasta, make the salad: toss together all the ingredients except the oregano, season well with salt and pepper, and leave to macerate for as long as the fusilli take to cook. Boil the fusilli until just done (a little less firm than if serving hot, as they will stiffen ever-so-slightly when cool), drain, refresh under cold running water and drain again. Toss into