Pasta Salad with Feta, Olives and Sun-dried Tomatoes

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 hr 15 mins
Course	Salad
Cuisine	European
Servings (Default: 6)

Ingredients

1 packet pasta (e.g. fussili, farfalle, penne)
100 g tomato (s), dried, rouhly chopped
1 glass black olives, pitted, sliced
1 packet feta cheese, diced
1 bunch basil, roughly chopped
1 handful pine nuts, toasted
100 ml olive oil
possibly rocket

Pasta Salad with Feta, Olives and Sun-dried Tomatoes

Instructions

Cook the pasta as usual in salted water until it is firm to the bite. Drain and then rinse with cold water. Transfer to a large salad bowl.
Process the sun-dried tomatoes, olives, feta cheese and basil as indicated above and add to the pasta. Spread the oil over it and season with salt and pepper. Mix the pasta salad and finally sprinkle with the roasted pine nuts.
After about 1 to 2 hours, the salad is pulled through. It tastes better when it has not been stored in the refrigerator.
Ales variant can also be mixed with a bunch of washed and plucked rocket with the pasta salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.