Buddy’s Top Tip - I’ve used pepper, cucumber, tomato and olives – but feel free
to get creative and swap in your favourite vegetables, or any
you have lying around that need using up! Frozen sweetcorn
and peas are super-handy, simply cover in boiling kettle water
to warm through before adding. Drained tuna or leftover
roast chicken are delicious thrown into the mix, too.
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
olive oil 1 tbsp
penne pasta 300 g
cucumber 150 g (chopped)
bell pepper 1 (chopped)
tomatoes 400 g (chopped)
black olives 50 g (torn)
fresh basil 15 g (leaves picked)
red wine vinegar 1 tsp
sea salt pinch
black pepper pinch
feta 100 g (crumbled)
Method
Cook the pasta
Bring a large pan of salted water to the boil. Add the penne pasta and cook according to the packet instructions, until al dente.
Prepare the vegetables
Slice the cucumber in half lengthways, scoop out and discard the seeds, then slice each half lengthways again. Chop into small pieces and place in a mixing bowl.
Deseed and chop the bell pepper to roughly the same size as the cucumber.
Roughly chop the tomatoes, discarding the stalky core, then add them to the bowl.
Destone and tear in the black olives (if using), along with the basil leaves, then add 1 tablespoon of extra virgin olive oil and 1 teaspoon of red wine vinegar.
Dress & finish
Add 1 tablespoon of extra virgin olive oil and 1 teaspoon of red wine vinegar to the vegetables and stir to combine.
Drain the pasta in a colander and refresh under cold runningwater until completely cool, then drain well.
Tip the pasta into the bowl and toss everything together well. Season to taste with sea salt and black pepper.
Crumble or scatter over the feta and serve, or pack into a container to take away.
