Greek Pasta Salad

Ingredients

• 250 g whole wheat risoni
• Salt
• 240 g canned cannellini beans (drained weight)
• 200 g Cherry tomatoes
• 0.5 cucumber (250 g)
• 1 red bell pepper
• 1 small red onion
• 1 handful parsley
• 80 g Kalamata olives (pitted)
• 0.5 Organic lemon
• 3 tbsp olive oil
• 1 tsp Dried oregano
• Pepper
• 100 g feta cheese (45% fat, whole milk)

Instructions

1. 1.

   Cook risoni in boiling salted water according to package instructions for about 7–10 minutes until al dente, drain, rinse with cold water and let drain.

2. 2.

   Meanwhile, drain the cannellini beans in a sieve, rinse with cold water and let drain well. Clean and wash tomatoes, cucumber, and bell pepper. Halve the tomatoes, dice the cucumber and pepper. Peel the onion and slice into thin rings. Wash parsley, shake dry, pluck leaves and roughly chop. Cut olives into small pieces.

3. 3.

   For the dressing, squeeze lemon juice and mix in a small bowl with olive oil, oregano, salt, and pepper.

4. 4.

   Combine risoni, beans, vegetables, olives, and dressing in a large bowl. Crumble feta and fold gently in. Garnish Greek pasta salad with freshly chopped parsley.