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Greek-style pasta salad
A creamy Greek-inspired pasta salad with diced peppers, kalamata olives, fresh dill, scallions and capers coated in a feta-yogurt dressing.

8 oz (240g) fusilli or penne pasta

1½ tablespoons lemon juice
½ teaspoon sugar
1½ tablespoons extra virgin olive oil
1/3 cup Greek-style yogurt
1 clove garlic—minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ red pepper—diced
½ green pepper—diced
2 scallions (spring onions)—finely sliced
2 teaspoons capers
10 kalamata olives—pitted and halved
4 oz (120g) feta cheese—crumbled

1½ tablespoons finely chopped fresh dill, plus extra sprigs for garnish


BRING a large pot of lightly salted water to a boil and cook the pasta according to package directions. WHILE the pasta cooks, dissolve the sugar in the lemon juice in a small bowl then mix together with the olive oil, yogurt, garlic, salt and pepper until well combined. REFRESH the pasta under cold water, then drain and toss gently with the red and green peppers, scallions, capers, olives, feta cheese and dill. DRIZZLE the yogurt dressing over the top and mix thoroughly to evenly coat the pasta. SERVE garnished with sprigs of dill.



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