This is a very fresh pasta salad that uses the ingredients of the classic greek salad eliminating the feta cheese and substituting the green salad with the pasta. A light first course that is perfect for hot summer lunches. Vegan, healthy, fresh, and also nice to see. These are the classics of the summer I like the most!
Time of preparation
15 minutes + standing
What did I use
a large pot, two large bowls, a cutting board, a knife, a big spoon, a colander
Black olives: 20/30
Whole grain pasta: 160/170 gr
Olive oil: 3 spoons
Fresh mint leaves: 4/5
Lemon: half, the juice
Salt to taste, White pepper to taste
Red onion: one little or half of a big one
Cherry tomatoes or datterini: 15/20
How did I do
I boiled the pasta al dente in plenty of salted water. After drying it I put it again in the pot, then I put the pot in a large bowl filled with cold water and ice cubes to cool the pasta down.
I washed the tomatoes and I cut them in half. I peeled the cucumber and I cut it in half then in thin slices. I peeled the onion and I cut it in half, then in super thin slices. I washed the mint leaves and I roughly cut them. I kept three for the final decoration.
I put the pasta in a very large bowl, I put in it also the vegetables, the mint and the olives; I added oil, salt and pepper and I mixed well. I kept the pasta salas in the fridge until serving.
I decorated with the whole mint leaves … and enjoy!