Project Description

Super Easy Pasta Salad

This is great for an on-the-go lunch or quick dinner. Healthy and nutritious it travels well and tastes delicious!

I sometimes add tuna or chicken to it for extra protein if I am having it for lunch or a quick dinner but feel free to add your own twist and change up the veggies.

Serves 6 as a side or 4 as a main meal


  • 250g pasta (small shells and penne works well for catching the pesto)
  •  1 Lebanese cucumber finely chopped
  • 1 punnet of cherry tomatoes (heirloom or mixed colours for extra caretenoids) finely chopped
  • Couple of handfuls of pitted kalamata olives finely chopped
  • 125g feta chopped (25g reserved for garnishing)
  • 3 tablespoons of sundried tomato pesto
  • 2 tablespoons of chopped fresh chives and extra for garnishing
  • Drizzle of olive oil for serving
  • Sprinkling of sea salt and cracked pepper for serving


Step 1. Cook 250g pasta/gluten free pasta via packet directions (approx. 10mins) and allow to cool.

Step 2. Add chopped cucumber, tomatoes, olives, feta  and chives to pasta. Try to chop them all to a similar size if possible.

Step 3. Add 3 tablespoons of sundried tomato pesto and mix through.

Step 4. Garnish with a drizzle of olive oil, a sprinkling of sea salt, cracked pepper, chopped feta and fresh chives.