Mediterranean pasta salad

4 servings

  • 40 dkg of pasta
  • 10 dkg olives (mixed green and black, without seeds)
  • 2 handfuls of arugula
  • 1 bunch of fresh parsley
  • 1 red onion
  • 20 dkg feta
  • 10 dkg cherry tomatoes
  • 5 dkg dried tomatoes
  • 1 cucumber

For the dressing:

  • 1 tsp fresh oregano
  • 1 teaspoon fresh basil (chopped)
  • 1 minced garlic
  • 1 tsp salt
  • 1.5 dl extra virgin olive oil
  • 2 teaspoons red wine vinegar

Cook the pasta al dente then drain it. Meanwhile, chop the onion, the dried tomatoes and the parsley. Cut the cocktail tomatoes in half. Peel the cucumber, cut it in half lengthwise and slice it. Put the vegetables and cooked pasta in a large bowl. Shake the dressing ingredients in a closed jar, sprinkle the salad with it and mix thoroughly. Keep refrigerated until served.

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