Greek pasta salad

Deur Barbara Joubert

Foto’s: Micky Hoyle Galery

(serves 6)

150 g small penne pasta
½ English cucumber
200 g small rosa tomatoes
100 g black olives, stoned
200 g feta, in chunks
about 12 basil leaves, roughly chopped
salt and freshly ground black pepper to taste

Dressing

250 ml mayonnaise
30 ml crème fraîche
1 clove of garlic, crushed
salt and freshly ground black pepper to taste

Cook the pasta according to the instructions. Drain and rinse in a colander. Allow to cool completely in the colander. The penne will stick together when cool. Rinse again with lukewarm water. Put the penne in a big mixing bowl. Mix the ingredients for the dressing and stir through the penne. Halve the piece of cucumber lengthwise and scrape out the seeds. Cut the cucumber into cubes. Mix these cubes, the tomatoes, olives, feta and basil leaves and season to taste. Spoon the penne into bowls or other containers and top with the tomato mix.

Assistent Lynnae Janse van Rensburg

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