Featured Mediterranean recipe – Creamy Greek pasta salad

Serving size

Serves 4-5

  • 450g fusilli pasta (or use penne, rigatoni, farfalle or elbow macaroni pasta) 
  • 2 large tomatoes, diced 
  • 1 cup chopped cucumber 
  • ½ red onion, finely chopped 
  • ½ red pepper, chopped 
  • ½ green pepper, chopped 
  • ½ cup sliced olives
  • 200g feta cheese, cubed or crumbled
  • 1 cup corn kernels
  • 1 cup Greek yogurt
  • ½ cup parsley, chopped
  • 1-2 teaspoons dried oregano
  • 2-3 tablespoons olive oil
  • salt and pepper to taste 
  1. Take care to chop all the vegetables roughly the same size. 
  2. Cook the pasta according to the directions on the package, drain well and rinse with cold water until no longer warm. Set aside to drain. 
  3. Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt.
  4. Serve immediately or refrigerate for 1 hour to chill.

Linda’s advice is to eat right, EXERCISE well, and drink water regularly. The combination of all three is important to see results!

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