Greek pasta salad

 (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


  • 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.