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Creamy Greek Pasta Salad
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Creamy Greek Pasta Salad

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!

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