This combination of whole-grain pasta and freshly cut veggies is insanely nutritious and savory!

Serves: 4 Preparation time: 15′ Cook in: 10′ Ready in: 25′

Ingredients
500 g whole-grain penne pasta

For the salsa:
3 medium ripe tomatoes, peeled, diced
2 small cucumbers, skin on, diced
1 medium onion, finely sliced
2 tbsp caper, rinsed, dried
10 black olives, pitted, chopped
5 tbsp extra-virgin olive oil
1 tbsp vinegar
150 g feta cheese, chopped
1 tsp dried oregano
a few fresh oregano leaves
sea salt

Method

Step 1
Cook pasta according to packet instructions.

Step 2
For the salsa: Mix all ingredients in a bowl and toss with your hands.

Step 3
Drain penne and return to the pan. Stir in “Greek salad” salsa and divide in plates, sprinkling with a little extra oregano leaves on top.

Photo Vangelis Paterakis – Food styling Antonia Kati

Και η συνταγή στα ελληνικά: Πέννες ολικής άλεσης με σάλτσα χωριάτικης σαλάτας

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