serves
4-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Be My Guest
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 cups spiral pasta
- 1 green capsicum, roughly chopped
- 250 g Greek feta, cut into 1 cm cubes
- 120 g kalamata olives, halved
- 120 g semi-dried tomatoes, halved
- ½ red onion, finely chopped
- 1-2 cups baby spinach leaves, roughly chopped
- store-bought Greek salad dressing, to drizzle
- 1 tbsp oregano leaves, to serve
Instructions
1. Bring a large saucepan of water to the boil. Cook the pasta according to the package directions or until al dente. Drain, then transfer to a large bowl of ice water to cool. Drain and set aside.
2. In a large bowl, combine the cooked pasta, capsicum, feta, olives, tomatoes, onion and spinach leaves. Drizzle with Greek salad dressing, to taste, then toss to combine.
3. Serve cold, garnished with fresh oregano leaves.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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