Pasta Salad “Thessaloniki”

Ingredients (four to six servings):

  • 10.58 oz (300g) short macaroni
  • 1 red onion
  • 2 pouches salad herbs “Greek style”
  • 6 tbs. olive oil
  • 3.53 oz (100g) rocket salad (Rucola)
  • 1 yellow bell pepper
  • 3 tomatoes
  • ½ cucumber
  • 7.05 oz (200g) Bergland Feta Chunk Original, or Bergland Feta Chunk Reduced Fat; alternatively Feta Cubes in oil


Start with cooking the pasta in boiling salt water according to instructions. Drain in a sieve. Peel the onion and cut it finely into rings. Stir the salad herbs with 6 tbs. water and olive oil. Now add the onion rings and steep for 15 minutes. Trim, wash and spin-dry the rocket salad. Halve and core the bell pepper and wash with the tomatoes. Cut both into pieces. Then wash the cucumber, quarter and cut them into pieces. Dice the Feta cheese. Now mix pasta, rocket salad, bell pepper, tomatoes and cucumber, add the dressing with onions and mix in. Finally spread Feta cheese cubes, and the pasta salad “Thessaloniki” is ready to serve.