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🍝 Refreshing Greek Pasta Salad with Feta

550 kcal · 30 min · 4 servings

Ingredients

• 100 g brown lentils
• 300 g whole wheat spaghetti
• salt
• 100 g black olives (pitted, from the jar)
• 400 g small salad cucumber (1 small salad cucumber)
• 4 sprigs oregano
• 400 g small vine tomato
• 120 g feta (50% fat in dry matter)
• 1 red onion
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• pepper
• 10 g parsley (0.5 bunch)

Instructions

1. 1. Put the lentils in a pot and cover them with twice as much water as lentils.
2. 2. Cook the lentils over low heat for about 30 minutes.
3. 3. Drain the cooked lentils and let them drain well.
4. 4. Let the lentils cool down for 5 minutes.
5. 5. Cook the pasta al dente in plenty of boiling salted water, as indicated on the package.
6. 6. Drain the pasta in a colander and let it drain.
7. 7. Drain the olives in a sieve.
8. 8. Wash the cucumber and cut it lengthwise into quarters.
9. 9. Slice the cucumber quarters into thin slices.
10. 10. Wash the oregano and shake it dry.
11. 11. Finely chop the oregano.
12. 12. Wash the tomatoes and slice them.
13. 13. Slice the feta cheese.
14. 14. Peel the onion and slice it into thin rings.
15. 15. Whisk together vinegar, oil, and the chopped oregano for the dressing.
16. 16. Season the dressing with salt and pepper.
17. 17. Mix the drained pasta with the dressing.
18. 18. Fold in the tomatoes, cucumber, lentils, and olives into the pasta.
19. 19. Arrange the salad in a large bowl.
20. 20. Distribute the onion rings and feta slices over the salad.
21. 21. Wash the parsley and shake it dry.
22. 22. Finely chop the parsley.
23. 23. Sprinkle the finished salad with the chopped parsley.

Nutrition per serving

• kcal: 550
• Protein: 23 g · Fett/Fat: 22 g · Carbs: 62 g