Special Greek Pasta Salad

For five people (quantities for ten are given below)

250g shaped pasta (such as penne or spirals)
4 tbsp olive oil
200g cucumber
225g cherry tomatoes
200g iceberg lettuce (about ½ of a small head)
125g Feta cheese
125g Cheddar cheese
200g canned chick peas, drained
salt and black pepper
3 medium-sized pitta breads, to serve (optional)

Method

1. Cook the pasta in plenty of rapidly boiling water. Drain when the pasta is just cooked, then stir about a tablespoon of olive oil in to stop the pasta from sticking together.
2. While the pasta is cooking, cut the cucumber, the cherry tomatoes, the lettuce and the cheeses into pieces all about the same size. Mix well, adding the chick peas and the rest of the olive oil.
3. Season with salt and the black pepper and serve, if wished, with half pitta bread per person.

Each serving provides:
Kcal: 545
Protein: 24.5g
Fat: 22.9g (of which saturated fat: 10.2g)
Carbohydrate: 58.7g (of which sugars: 4.8g)
Fibre: 5.6g

Nutrition points:

a) This dish has a high amount of sodium and of calcium.
b) This dish has a medium amount of vitamin A and of saturated fat.

Serving Suggestions:

a) Serve this dish with half the cheese content to reduce salt and saturated fat.
b) Add more chick peas or boiled eggs or grilled shredded chicken to increase the protein content.

For 10 people

500g shaped pasta (such as penne or spirals)
8 tbsp olive oil
400g cucumber
450g cherry tomatoes
400g iceberg lettuce (about 1 small head)
250g Feta cheese
250g Cheddar cheese
400g canned chick peas, drained
salt and black pepper
5 medium-sized pitta breads, to serve (optional)

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