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Silverbeet and fetta pasta salad recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Vibrant silverbeet dressing with dill and salty feta tossed with pasta. Perfect for any occasion. Unforgettable flavor!
Ingredients:
  • 2 small pieces wholemeal pita bread
  • 36.40 gm olive oil
  • 300g large pasta shells
  • 2 garlic cloves, crushed
  • 4 spring onions, thinly sliced
  • 1 bunch silverbeet, leaves only, coarsely chopped
  • 62.50 ml chopped dill
  • 1 tsp finely grated lemon rind
  • 200g Danish fetta, crumbled
  • 250g pkt zucchini noodles
Instructions:
  • Preheat the oven to 200°C. Place the pita on a baking tray and brush it with 2 tsp of oil. Bake for about 6 mins until it's nice and crisp.
  • Cook the pasta until al dente following the instructions on the packet. Refresh the pasta under cold water and drain well.
  • In a large non-stick frying pan over medium heat, sizzle garlic and half of the spring onion in the remaining oil until fragrant, about 4 minutes. Add silverbeet and 1/2 cup (125ml) water, cover, and let it wilt for 3-4 minutes. Cool slightly before serving.
  • Blend the silverbeet mixture with dill, lemon zest, and half of the feta in a blender until smooth.
  • Tear the pita into big pieces. Combine pasta, zucchini noodles, and dill mixture in a large bowl; toss gently. Season to taste. Sprinkle with remaining fetta and top with the pita pieces.

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