Greek-style Pasta Salad

Name: Greek-style Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 225 g risoni or orzo pasta; 2 tablespoons olive oil; 200 g cherry tomatoes; 1/4 cup Hellmann's Real Mayonnaise; 1 zucchini, coarsely grated; 1 clove garlic, crushed; 1/2 cup chopped flat-leaf parsley, plus extra to serve; 1/4 cup chopped fresh dill, plus extra to serve; 80 g fetta cheese,; 2 tablespoons lemon juice

A delicious, Greek-style take on a pasta salad.

NUTRITIONAL FACTS

Serving Size: 4

Amount per Serving

Title	Amount per Serving

4 People

Servings
10 Minutes

Prep Time
20 Minutes

Cooking Time
30 Minutes

Ready In

225 g risoni or orzo pasta
2 tablespoons olive oil
200 g cherry tomatoes
1/4 cup Hellmann's Real Mayonnaise
1 zucchini, coarsely grated
1 clove garlic, crushed
1/2 cup chopped flat-leaf parsley, plus extra to serve
1/4 cup chopped fresh dill, plus extra to serve
80 g fetta cheese,
2 tablespoons lemon juice

Preheat oven to 180°C. Cook risoni (orzo) in a large saucepan of salted boiling water for 10 minutes or until al dente. Drain. Set aside to cool slightly.
Place cherry vine tomatoes and 1 tablespoon olive oil into a bowl. Toss to coat. Place onto a large baking tray lined with non-stick baking paper. Roast for 10 minutes until tomatoes are just starting to split.
Squeeze excess water from grated zucchini. Place into a large bowl. Add drained pasta, garlic, parsley and dill, toss to combine.
Combine mayonnaise, 1 tablespoon olive oil and lemon juice in a bowl. Season to taste with salt and pepper. Pour over zucchini mixture, toss to coat. Serve topped with cherry tomatoes, crumbled feta and extra chopped parsley and dill.