When it comes to salads, I think it is good to keep things simple. Combining just a few basic ingredients can really result in some delicious results. Too many ingredients and competing flavours can spoil things. My son always says that no dish should have more than 3 or 4 things in them and there are times when I agree.
There are an infinite number of ways different ingredients can be combined, so go with the flavours that you like and those that you think complement each other. And keep it simple!
This feta cheese and pasta salad recipe is simple and delicious. Great to have for a lunch or as part of a main course salad
Easy Feta Cheese Salad
This easy feta cheese salad recipe is simple and full of flavour and can be made very quickly. It is really low cost too! Compare the cost of this salad with that of a similar commercially made salad – and the quantity! And you know exactly what has gone into this salad so there are no hidden, unwanted extras.
Use the recipe as a guide with the quantity of each ingredient – you may like more, or fewer olives for example – and vary it according to what you have available.
I love pasta salads because the flavours cling to the pasta when it is still warm. The salad benefits from being left for a few hours before being eaten. The taste gets better after it has been stored for a few hours or more. This is an ideal dish to take along to a barbeque or picnic or to include in a packed lunch.
Use the pasta shapes that is your favourite. In this recipe I have used penne, but you could use fusilli or shell shapes. Try it with wholewheat pasta too.
Cook the pasta just before you are ready to make the salad as the flavours are better absorbed if the pasta is still warm when you stir in the other ingredients.
How many this will serve really depends on how many other salad dishes your are serving alongside it. If I am making a buffet or salad I like to offer a variety of dishes, so there is something for everyone. And leftovers are wonderful for lunch for another day.
NB Don’t forget that if cooking for a vegetarian, substitute the Parmesan cheese (which contains the animal derived rennet) with a vegetarian hard cheese.
Feta Cheese, Olive And Pasta Salad
- 200g /7oz pasta shapes
- 30g / 1oz Parmesan cheese, grated (or vegetarian cheese)
- 2 tablespoons olive oil
- 85g / 2.5oz black olives, sliced
- a handful of basil leaves, torn or 1 teaspoon dried basil
- 125g / 4 oz feta cheese, cubed
- 1 teaspoon garlic powder or crushed garlic clove
- Freshly ground black pepper
- Cook the pasta in boiling water for 10-12 minutes
- Drain pasta and place in a bowl
- Pour in olive oil and stir
- Add olive and grated parmesan and stir
- Add basil, garlic and black pepper
- Add the feta cheese
- Cover and put to one side until cool and then refrigerate until required
This will keep 2 to 3 days to have it as its best. It is ideal for a week day lunch
Connie O says
How long does this salad keep fresh in the fridge? It looks like a good recipe to make on the weekend for a weekday lunch.