Classic Pasta Salad

Recipe by Bella McKenzie

This Pasta dish is quick, easy and tasty, making it an excellent dish! The use of vegetables makes it not only refreshing but also healthy and sustainable. It is a very versatile recipe as ingredients are easily swapped for alternatives and the dish can be served hot or cold. Because of its versatility it’s hard for this dish to get boring as you can always find different flavor and texture combinations. This recipe is also very accommodating for people who are vegetarian or people who find themselves with allergies. 


  • 300g Short pasta of choice (Such as Fusilli) 
  • ¼ cup Feta 
  • Herbs of choice (Optional) 

Fresh Ingredients 

  •  ½ Diced Red Bell pepper 
  •  ½ Diced Green Bell Pepper 
  •  Small handful of Basil (Roughly Chopped) 
  •  7cm Sprig of Spring Onion (Finely Chopped) 
  • Small handful Black Olives (Sliced or halved) 

Dressing Ingredients 

  • ¼ Cup Oil 
  •  2 TBSP Balsamic Vinegar 
  • Salt and pepper 
  • 20ml Lemon Juice 
  •  1 tsp Mixed Herbs 


  1. Cook Pasta according to packet instructions, then drain (rinse in cold water if you want a cold pasta dish) 
  1. While pasta cooks, ready your fresh ingredients (Wash and chop them) 
  1. When both, pasta is cooked and fresh ingredients are chopped, place all together in a large bowl and toss to mix the pasta salad together  
  1. Top with herbs of choice (optional), crumbled feta and dressing 
  1. Serve warm or place in fridge till cool for cold pasta dish 

Dressing Method 

  1. In jar with lid add oil, balsamic vinegar, salt, pepper, lemon juice and mixed herbs 
  1. Shake well to combine ingredients 
  1. Drizzle desired amount of Dressing over Pasta Salad.