radish and feta pasta salad

with yoghurt dressing

  • 200g feta
  • 1 cup (280g) natural Greek-style (thick) yoghurt
  • 2 tablespoons extra virgin olive oil
  • ¼ cup (60ml) water
  • sea salt and cracked black pepper
  • 400g small pasta shells 
  • 200g cherry tomatoes, halved
  • 1 Lebanese cucumber, peeled and thinly sliced
  • 6 radishes, chopped
  • Greek basil leaves and sumac, to serve
  1. Place half the feta, yoghurt, oil, water, salt and pepper in a jug. Using a hand-held blender, blend until smooth. Set aside. 
  2. Cook the pasta in salted boiling water for 8 minutes or until al dente. Drain and refresh under cold water. Place the pasta, yoghurt dressing, tomato, cucumber and radish in a large bowl and mix to combine. Place on a serving plate and top with basil, remaining feta and sumac to serve.  Serves 4-6.
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