Whether you’re looking for a really easy supper recipe that takes minutes to toss together, or want a side dish for a weekend barbecue, give this pasta salad recipe a go and you’ll not be let down on taste.
There’s a lovely Mediterranean feel to this pasta salad thanks to the inclusion of feta, roasted red peppers and black olives that combine to bring out a summery taste. While the oregano and basil also provide a fresh Med-like flavour too.
It’s really simple to throw together and requires relatively little cooking – just the pasta and onion. There’s enough in this recipe to serve four, but it will stretch even further as a side dish and is also really easy to double if you want to make a batch big enough for a week’s worth of lunches.
- 1 large red onion, cut into wedges
- 2-3tbsp oil
- 200g (7oz) fusilli pasta
- 150g (5oz) roasted red peppers, sliced
- 200g (7oz) feta, roughly crumbled
- 100g (4oz) pitted black olives
- ½tbsp oregano, roughly chopped
- 1 can anchovy fillets, drained (optional)
- good squeeze lemon juice
- 2tbsp basil, roughly chopped
Heat the oven to 200C, 180C fan, 400F, gas 6. Spread the onion wedges on a lined baking sheet, drizzle over 1tbsp of the oil, season and roast for 25 minutes.
Bring a large pan of salted water to the boil; cook the pasta until al dente. Drain, toss in 1tbsp of the oil and set aside to cool. Mix all the ingredients in a large bowl, season and toss in the lemon juice and remaining oil. Scatter over the basil.
For veggies, just omit the anchovies, and you could add some boiled eggs or extra feta.