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Ingredients for 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
Preparation:
- 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 serving.
Enjoy!
