A simple yet satisfying recipe with the goodness of black olives and cherry tomatoes, tossed up with fusilli and feta, and dressed in balsamic vinaigrette.

Crispy flavor-packed fried Spanish chorizo takes this arugula, feta, and chickpea salad to the next level and turns it into a ...

We feel that it’s easier to repurpose ⅔ of a block of Feta in a salad as opposed to ⅓ of a box of pasta. Our recipe calls for ...

We feel that it’s easier to repurpose ⅔ of a block of Feta in a salad as opposed to ⅓ of a box of pasta. Our recipe calls for ...

Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs. Transfer to a large bowl and add the feta cheese, rocket ...

Add 1½ cups water and pasta to the same pot ... Top with remaining mozzarella and feta. Return to oven and bake until the cheese melts, 5 minutes more. Let cool 5 minutes before serving.

Scoop out about 200ml of the starchy pasta water and mix with the vegetables and feta in the tray, really crushing in the garlic (removing the skins) and breaking up the feta. Drain the pasta ...

Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle ... separately if you’re not eating this salad straight away and mix it in before ...