Ingredients
- Sea salt
- 40 g wholemeal pasta
- 75 g tinned butter beans, drained and rinsed
- ½ medium cucumber, sliced
- 5 cherry tomatoes, halved
- 2 kalamata olives, pitted and sliced
- ¼ small red onion, thinly sliced
- 30 g reduced-salt low-fat feta cheese, crumbled
Dressing
- ½ teaspoon finely chopped fresh oregano
- ½ garlic clove, crushed
- 2 teaspoons lemon juice
How to Make It
- Fill a large saucepan with water, add a pinch of salt and bring to the boil. Add the pasta and cook until al dente (see the pasta packet for recommended cooking time). Drain and set aside to cool. To save time, the pasta can be made the night before and stored in an airtight container in the refrigerator.
- To make the dressing, whisk the oregano, garlic, lemon juice and 4 teaspoons of water together in a small bowl.
- To serve, place the pasta, butter beans, cucumber, tomato, olives and onion in a serving bowl and toss gently to combine. Sprinkle over the feta.
