Greek Salad Pasta

This is a far cry from your mayonaise drenched pasta salad that you purchase in a rush from your local supermarket. This is a fresh mediterranean twist on a classic lunch box staple.

You Will Need

• A few handfulls of pasta. (Penne works best for this but any kind will do fine.)
• Rocket Leaves
• 4 tbsp Fresh Green Pesto
• Feta Cheese
• Cherry Tomatoes
• 4 tbsp Balsamic Vinegar
• 1 tsp Mustard
• Salt & Pepper

Method

The beauty of this lunch is that it more or less entails mixing everything together in a big bowl.

1. Boil the pasta until Al Dente (or softer if you prefer)
2. Cool the pasta by running cold water over it and pat dry with a little kitchen roll and allow to rest.
3. Chop the feta cheese and Cherry tomatoes to desired size and mix in with pasta.
4. Add rocket leaves and mix all together
5. Mix Pesto, Balsamic and mustard together to form a dressing. Pour over the pasta salad and toss gently.
6. Season with salt & pepper to desired taste.

This can be brought to work in a container, although make sure it’s sealed properly as oily dressings have a tendency to leak and cause havoc in bags. So be sure to wrap the container in a plastic bag, even if it is sealed properly.

You can eat your pasta cold, or heat it up if you prefer. However, if you are intending to heat it, then leave adding the rocket until after you have popped it into the microwave. Nobody likes soggy leaves.