Prep 5 mins
Cook 10 mins
Oh so good, and it can be increased easily. I think I will use acini de pepe pasta, but any pasta will be great with this. Tweaked a little to my own taste, but originally the pasta was added to the "dressing" in a bowl and the veggies and feta just put in at the last minute. I prefer them cooked a little.
- 60 g pasta
- 1 1⁄2 teaspoons olive oil
- 1⁄2 lemon, juice and zest of
- 1⁄2 teaspoon Dijon mustard
- 1 garlic clove, crushed
- 60 g feta cheese, crumbled
- 5 cherry tomatoes, halved
- 2 spring onions, sliced
- Cook the pasta following package directions.
- Meanwhile, make a dressing by combining the olive oil, lemon zest and juice, mustard and garlic.
- Once cooked, drain the pasta and put back in the warm pot. Mix in the crumbled feta, tomatoes, spring onions and dressing. Heat gently til feta melts a little. This dish can be served warm or refrigerated as a packed lunch.
* Reviewed for Whine and Cheese Gang s visit to Greece ZWT6* Easy and tasty. I used gluten-free Lasagne Corte. Also sauted the garlic in the oil before adding to the pasta. Did find some extra olive oil was required.....but may have been due to the gf pasta. Loved the little bursts of tomato with the lemony pasta. Photo also to be posted
easy flavorful and light i love the combination of the lemon and the mustard i used penne pasta cause i cooked whole box for the part of the tour this was very nice and good warm im sure it is going to be good cold alsozaar tour 6
Good pasta served with fish. I thought it was a little dry though and added a few more tablespoons of olive oil. I didn't have dijon so used about 1/2 teaspoon of dried mustard. A nice flavor that didn't overpower with lemon or garlic.