This salad highlights many fresh flavours of the Mediterranean and is at its best when made with good-quality olive oil. To pit several olives at once, place them on a cutting board and lightly crush with the bottom of a small saucepan to expose pits before removing. Stir this salad lightly with a fork before serving to loosen the pasta.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente, about 7 minutes. Drain and rinse under cold water; drain again.In large bowl, combine lemon juice, oil, honey, salt, pepper and oregano. Add pasta, red pepper, cucumber, feta cheese, olives, sun-dried tomatoes, parsley and onion; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Nutritional facts Per each of 8 servings: about
- Fibre 3 g
- Sodium 514 mg
- Sugars 5 g
- Protein 8 g
- Calories 286.0
- Total fat 12 g
- Potassium 194 mg
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 37 g
%RDI
- Iron 8.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 9.0
- Vitamin C 63.0
