{"id":15729,"date":"2018-01-18T10:00:00","date_gmt":"2018-01-18T10:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15729"},"modified":"2021-11-17T16:56:00","modified_gmt":"2021-11-17T16:56:00","slug":"feta-rocket-and-olive-pasta-salad","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/feta-rocket-and-olive-pasta-salad\/","title":{"rendered":"Feta, Rocket and Olive Pasta Salad"},"content":{"rendered":"

From BBC Food<\/p>\n

 <\/p>\n

Our healthy olive pasta salad, bursting with herby goodness can be made in a matter of minutes.<\/p>\n

 <\/p>\n

Ingredients<\/h4>\n

\"Olive<\/h4>\n

350g\/12oz penne, rigatoni or other similar shaped pasta
\n8-10 large sprigs of mint, leaves removed, and chopped
\n150g\/5oz frozen peas
\n200g\/7oz feta cheese, crumbled
\n50g\/2oz bag of rocket leaves
\n1 lemon, grated zest and juice
\nflaked sea salt and freshly ground black pepper
\nextra virgin olive oil
\n20-30 good-quality marinated green olives, pitted<\/p>\n

 <\/p>\n

Method<\/h4>\n

Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.<\/p>\n

Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.<\/p>\n

Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue.<\/p>\n

 <\/p>\n

By Jo’ Pratt
\nFrom The Nation’s Favourite Food<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

From BBC Food   Our healthy olive pasta salad, bursting with herby goodness can be made in a matter of minutes.   Ingredients 350g\/12oz penne, rigatoni or other similar shaped […]<\/p>\n","protected":false},"author":2,"featured_media":23380,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[2556,221,2461,777,666,197],"class_list":["post-15729","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-olive","tag-pasta","tag-recipes","tag-salad","tag-vegetables","tag-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15729"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15729\/revisions"}],"predecessor-version":[{"id":16526,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15729\/revisions\/16526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23380"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}