This low-calorie Greek-style pasta salad combines cooked pasta, cucumber, tomato, feta and olives in a light lemon dressing. Served from a large bowl, it also works well for brunch.
Cook the pasta in salted water according to the package directions, then drain. Rinse under cold water and leave to cool completely.
Chop the cucumber, tomato and red onion, then combine them with the cooled pasta in a large bowl.
Mix the olive oil, lemon juice, thyme and salt, then drizzle the dressing over the salad. Add the black olives.
Just before serving, scatter the cubed white cheese over the salad and toss gently.
Rinse the pasta under cold water after cooking, or it may stick together in the salad. Add the feta just before serving; mixing it in earlier can make the salad watery. Allergens: contains gluten (from the pasta/wheat flour) and milk and dairy products (feta).
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