Make a classic Mediterranean salad more substantial by combining it with pasta.

SERVES 6  – PREP 5 mins – COOK 10 mins

200g rigatoni pasta

4tbsp olive oil

juice of 1 lemon

1/4 cucumber, chopped

1 green pepper, deseeded and cut into strips

75g Kalamata olives, drained

4 tomatoes, cut into wedges

2tbsp mint leaves

1 Boil the pasta in a large pan of salted water for 10 mins.

2 Pour the olive oil into a bowl and whisk together with the lemon juice. Add the cucumber, green pepper, olives, tomatoes and mint leaves.

3 Drain the pasta and stir together with the other ingredients. Season generously and serve warm or cold.

Per serving: 221 cals, 10g fat, (1.5g saturated), 29g carbs

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