Mediterranean Pasta Salad with OLYFO 2500 Years of Tradition – The Origins EVOO

The lunchbox upgrade. Pasta, fresh vegetables, olives, feta, herbs, and a generous pour of The Origins EVOO. Make it on Sunday and eat it all week.

Ingredients:

300g short pasta (fusilli or penne)

250g cherry tomatoes, halved

1 cucumber, diced

100g black olives, pitted

150g feta cheese, cubed

1 small red onion, finely sliced

Handful of fresh basil and parsley, chopped

4 tbsp OLYFO 2500 Years of Tradition – The Origins EVOO

Juice of 1 lemon

1 tsp dried oregano

Sea salt and freshly ground black pepper

Preparation:

Cook the pasta in salted boiling water until al dente, then drain and rinse briefly under cold water.

Transfer to a large bowl and add tomatoes, cucumber, olives, feta, and red onion.

Whisk together OLYFO 2500 Years of Tradition – The Origins EVOO, lemon juice, oregano, salt, and pepper.

Pour the dressing over the salad and toss gently.

Add fresh basil and parsley and toss again.

Serve immediately or refrigerate, perfect for lunchboxes for up to three days.