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Picture of Feta, rocket and olive pasta salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2207 kcal 110 %
  • Fat 73 g 112 %
  • Saturated 31 g 155 %
  • Carbs 306 g 102 %
  • Fiber 26 g 102 %
  • Protein 86 g 171 %
  • Cholesterol 178 mg 59 %
  • Sodium 3539 mg 147 %
  • Calcium 1287 mg 129 %
  • Magnesium 319 mg 76 %
  • Potassium 1603 mg 34 %
  • Iron 13 mg 71 %
  • Zinc 13 mg 114 %
  • Phosphorus 1519 mg 217 %
  • Vitamin A 525 µg 58 %
  • Vitamin C 82 mg 91 %
  • Thiamin (B1) 1 mg 92 %
  • Riboflavin (B2) 2 mg 166 %
  • Niacin (B3) 11 mg 70 %
  • Vitamin B6 2 mg 126 %
  • Folate equivalent (total) 290 µg 73 %
  • Vitamin B12 3 µg 141 %
  • Vitamin D 1 µg 5 %
  • Vitamin E 6 mg 37 %
  • Vitamin K 113 µg 94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Feta, rocket and olive pasta salad

Ingredients

  • 350g/12oz penne, rigatoni or other similar shaped pasta
  • 8-10 large sprigs of mint, leaves removed, and chopped/torn if large
  • 150g/5oz frozen peas
  • 200g/7oz feta cheese, crumbled
  • 50g/2oz bag of rocket leaves
  • 1 lemon, grated zest and juice
  • Flaked sea salt and freshly ground black pepper
  • Extra virgin olive oil
  • 20-30 good-quality marinated green olives, pitted

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