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A Day of Microwave Meals (With a Twist) and a Mediterranean Pasta Salad
Active Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 portion
INGREDIENTS
- 80 g orzo pasta
- A handful of baby spinach
- 2" cucumber
- A handful of cherry or baby plum tomatoes
- 1 tbsp feta cheese - heaped
- A handful of black olive
- A few fresh mint leaves
- 1 tsp olive oil
- ½ lemon - juice only
INSTRUCTIONS
- Cook the pasta.
- Once cooked, drain away the water and put into a bowl. Mix in the spinach leaves (the residual heat from the pasta will wilt the leaves slightly).
- Slice the cherry tomatoes and olives and chop the cucumber into small cubes and add them to the salad.
- Crumble over the feta cheese.
- Make the dressing by shredding the mint leaves and put them into a small bowl. Add the lemon juice and olive oil and mix well. Drizzle over the salad, toss everything together and serve.
NOTES
Recipe serves 1 but can easily be increased to make as much as you want.
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.