March 30, 2026

Creamy Greek Pasta Salad

Serves:

Cooking Time:

< 15 min

Ingredients:

Dressing:
250 g LANCEWOOD® Fat Free Smooth Plain Cottage Cheese
90 ml low fat milk
30 ml lemon juice
zest of 1 lemon
1 clove garlic
45 ml chopped basil
mint and dill
salt & freshly ground black pepper

Salad:
500 g fusilli pasta, cooked according to the instructions on the packet
250 g cherry tomato(es), halved
half a cucumber, chopped
125 ml calamata olives, pitted
100 g Feta Cheese, cubed
a red onion, halved and thinly sliced
60 ml chopped basil
mint and dill
30 ml olive oil
10 ml chilli flakes
250 ml chickpeas, well drained

Method

Dressing: In a bowl, mix together the cottage cheese, milk, lemon juice and zest, herbs, garlic and seasoning to together to a pourable consistency. Add a bit more milk if necessary.

Salad:

In a bowl, combine the pasta, tomatoes, cucumber, olives, feta and half of the onion and herbs.
In a pan, heat the oil and fry the chili flakes and chickpeas until the chickpeas are crispy. Drain on absorbent paper and leave to cool.

To serve: Mix the salad ingredients and the dressing together, sprinkle the remaining red onion, herbs and chickpeas on top. Enjoy!