Greek olive oil pasta salad is a low-calorie dish made by tossing boiled pasta with cucumber, tomato, feta and olives in a light lemony dressing. Served from one big bowl, it also fits comfortably into a brunch spread.
Boil the pasta in salted water according to the package timing, drain and rinse under cold water until fully cooled.
Dice the cucumber and tomato, slice the red onion, and toss with the cooled pasta in a large bowl.
Whisk together the olive oil, lemon juice, oregano and salt, drizzle over the salad, and add the black olives.
Just before serving, scatter the cubed feta over the top and toss gently.
Rinse the pasta with cold water after boiling, or it will clump in the salad. Add the feta just before serving, since mixing it in early makes the salad watery. Allergens: contains gluten (pasta/wheat flour), milk and dairy (feta).
To lower the calories further, cut the olive oil by a tablespoon and add a bit more lemon juice instead; the dressing still stays pourable.
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