Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Layered Salad

by DK Publishing from The Lunchbox Book

This pasta salad tastes like summer in a jar, combining courgettes, tomatoes and feta. The mason jar makes it easy to transport and it doesn't need heating so is perfect for the office.

Introduction

This pasta salad tastes of pure summer – whether you’re eating it on a hot August day or in the depths of winter. Rocket, tomato, and feta add a Mediterranean flair, and it takes hardly any time to put together. While it’s quite filling, it still tastes nice and light.

Read more Read less

Ingredients

80g orzo pasta
salt and pepper
handful of rocket
1 tomato
1/2 courgette
1 tbsp olive oil
1 tsp green pesto
50g feta cheese

Method

Cook the pasta in plenty of boiling salted water, according to the instructions on the packet, until al dente.

In the meantime, roughly chop the rocket. Halve the tomato, removing the core and seeds, then chop into small cubes. Finely dice the courgette and mix in a bowl with the tomato, olive oil, salt, and pepper.

Drain the pasta in a sieve. Transfer to a bowl and stir in the pesto and a pinch of salt and pepper. Put the pasta in a preserving jar and add the vegetables on top. Crumble over the feta cheese and, finally, place the rocket on top.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week