SPI­RALI GREEK SALAD

Prep 5mins Cook 10mins Serves 2

220 Triathlon Magazine - - TRAINING -

IN­GRE­DI­ENTS

150g spi­rali pasta • 200g cherry toma­toes, halved • 1 cu­cum­ber, cut into chunks • 1 yel­low pep­per, sliced • 1 red onion, finely sliced • Hand­ful pit­ted Kala­mata olives • 50g feta cheese • 25g fresh basil leaves For the

dress­ing 1/2 tbsp red wine vine­gar • 1/2 tbsp le­mon juice • 1 tsp oregano • 2 tb­sps olive oil

METHOD 1

Cook the pasta ac­cord­ing to the pack in­struc­tions. Drain and set aside. Whisk the dress­ing in­gre­di­ents to­gether in a small bowl. Toss the toma­toes, cu­cum­ber, pep­per, onion and olives to­gether with the pasta and trans­fer to your lunch­box. Scat­ter over the feta and basil and pour over the dress­ing. Put the lid on and save for later.

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