Mediterranean feta pasta salad
This crowdpleasing feta pasta salad is a Mediterranean hybrid. Fresh seasonal veg, sun-dried tomatoes and a big block of salty feta are ideal when you don’t feel like eating something hot.
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Serving bowl
Ingredients
- 300g dried pasta (we used mafalda corta)
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 50g sun-dried tomatoes in oil, plus 2 tbsp of the oil
- Juice 1 lemon
- 1 tsp honey
- 1 small red onion, halved and finely sliced
- 2 medium tomatoes, cut into wedges
- 100g large, pitted olives (we like gordal), halved
- 10g fresh oregano, leaves picked
- 200g block feta cheese
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