Penne with Prawn, Olives and Feta Cheese (Greek Pasta Salad)
Why this Greek pasta salad? It was one of those slow work days when my colleagues and I decided to have a little Mediterranean pot luck lunch in the office. Pasta was the only thing that covered all grounds: easy to cook, portable, ability to serve it cold, and a sure crowd and tummy pleaser. Well, the other reason was because I was craving for my colleague’s homemade hummus, hence the Mediterranean theme.
When picturing sparkling blue seas and Greek-y stuffs, well-built gladiators in skirts often come to mind but that is probably not appropriate here. *cough* 300 *cough* Ingredients such as olives, feta cheese and seafood are synonymous with the coastal areas. Throw in thyme, tomatoes and peppers, and viola – a dish packed with vibrant colours and textures. One of the little perks you can relish on at a dull day at work.
Penne with Prawns, Olives and Feta Cheese (Greek Pasta Salad)
300g pasta, penne or farfalle, cooked al dente
250g punnet cherry tomatoes, halved
100g black olives, pitted and sliced
200g feta cheese
2 cloves of garlic
1 yellow pepper, cut to tiny cubes
5 tablespoon olive oil, plus more to cook
Freshly ground black pepper, to taste
Shell and devein prawns, then place them in ice-cold tap water.
Heat olive oil on a saucepan on medium heat. Add half of the garlic and saute for 2 minutes before adding the yellow peppers in. Cook until the peppers soften. Remove from heat and cool.
Drain prawns from ice-cold water. Heat olive on a saucepan on medium heat. Add the other half of garlic and saute for 2 minutes. Turn up the heat to medium-high and place prawns in. There should be a searing sound as you place in the prawns. Overturn them when almost half of the prawn is cooked, around 1 to 2 minutes. Then cook for a further 1 to 2 minutes, remove from heat and cool.
Mix tomatoes, olives, feta cheese, yellow peppers and prawns in a big bowl. Season with freshly ground pepper and drizzle with olive oil.
Toss in the drained pasta and mix thoroughly. Refrigerate for at least 1 hour. Serve cold.
Placing the prawns in ice-cold tap water will help to make crunchy and succulent prawns.