Looking for a quick, healthy and tasty meal for a picnic, lunch or garden party? Then you're in the right place. This summer pasta salad with feta, peppers and black olives is perfect for this and has become a favourite during summer boat trips on Amsterdam's canals! Why we probably don't need to explain, if you could see everyone on board scooping it up for a second time and asking with full mouth what the recipe is. Ai ai ai, captain! We'll share that with you now! You can also easily make this salad veg by using just two ingredients swapping.
Ideal summer pasta salad for your beach bag or picnic basket
Picture this: it is a bright summer day, you have already packed your picnic basket or beach bag and you are ready for a relaxing day or evening outside. What's still missing? A fresh, filling pasta salad that you can easily take away and share with others. This summer pasta salad with feta, peppers and black olives is just what you need. It is a recipe that not only tastes delicious and nutritious, it is also easy to prepare. In short, the ideal pasta salad for a day out!
Salad with whole-wheat pasta!
Although you can make this pasta salad with any type of pasta, wholemeal fusilli pasta, with its hearty bite our favourite with this salad. Moreover, wholemeal pasta is rich in fibre, vitamins and minerals, which ensures slower digestion and a longer feeling of satiety. It also fits into the Disk of Five from the Nutrition Centre, meaning it is a healthy and balanced choice. By using whole-wheat pasta, you are not only adding more nutritional value to your meal, but also making a conscious choice for your body.
Quick summer vegetarian pasta salad with feta, paprika and black olive
Kitchenware
- large pan
- colander
- cutting board
- chopper
- storage box
Ingredients
- 300 gr whole-wheat fusilli pasta
- 200 gr Greek yoghurt or soy yoghurt
- 1 red pepper
- 200 gr sliced black olives whole jar
- 200 gr feta or white cheese also available in vegan version
- 1 small red onion
- 2 cloves of garlic
- 2 el olive oil
- salt and pepper to taste
- 1 fluorescent oregano
- juice of half a lemon
- handful of fresh flat parsley
Instructions
- Cook the whole-wheat fusilli pasta according to the instructions on the packet. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, mix the Greek yoghurt (or soy yoghurt), olive oil, garlic, oregano, salt and pepper.
- Add the cooled pasta, paprika, olives, feta or white cheese, red onion and parsley to the bowl. Finally, add the lemon juice to taste. Mix everything together well.
- Store the pasta salad in a tightly sealed container in the fridge until you are ready to leave.
More easy weekday recipes from thegreenlist.nl
- Also see: stuffed pepper with spinach and couscous.
- Talk about filling up and picnicking: these stuffed pitas are also very nice to have in your repertoire.
- Also nice and fast: gnocchi with pesto and grilled courgette.
- Recipe with orzo: meal salad with orzo, grilled vegetables, feta and pesto.
Photo credits: thegreenlist.nl.
