A delicious Greek pasta salad with broad bean, tomato, olive and feta pasta salad

Greek Broad Bean & Pasta Salad with Rosemary Dressing Recipe

20 Minutes
Serves: 2
Greek pasta salad, with tomatoes, olives and feta combined with succulent broad beans and pasta. This delicious pasta dish is lightly coated with a fresh rosemary and garlic dressing. Serve this pasta with a crusty bread or some slices of richly buttered garlic bread

Recipe Ingreds


  • black pepper (to taste)
  • 80 grams broad beans
  • 100 grams cherry tomatoes
  • 50 grams feta cheese
  • 200 grams penne pasta
  • 20 grams pitted black olives
  • 50 grams rocket leaves
  • salt (to taste)
  • 2 whole shallots
  • 0.75 tbsp olive oil


  • 2 sprig fresh rosemary
  • 4 tbsp olive oil
  • salt (to taste)
  • black pepper (to taste)
  • 2 cloves garlic

Garlic bread

  • 1 stick garlic bread

Recipe with pictures Steps

Step 1

  • half fill a pan with water and boil
  • add a spot of olive oil and a pinch of salt to the boiling water
  • add the pasta to the boiling water and cook until tender but with a slight bite

Step 2

  • peel and crush the garlic
  • wash the rosemary
  • add the olive oil, garlic and rosemary to a small pan and place on a very low heat and leave to infuse
  • season with salt and pepper

Step 3

  • while the pasta is cooking
  • peel and chop the shallots in half and then in eights lengthwise
  • heat the olive oil in the frying pan
  • add the shallots
  • cook the onions till soft

Step 4

  • set the oven to 180C 350F or gas mark 4

Step 5

  • put the garlic bread on the baking tray and place in the oven follow cooking instructions on packaging

Step 6

  • blanch the beans in hot water for 2 minutes or microwave the beans for 2 minutes
  • add the beans to the onions and take off the heat
  • halve the olives and add to the bean and shallot mixture

Step 7

  • wash the cherry tomatoes and then slice in half
  • add the tomatoes to the frying pan

Step 8

  • chop the feta cheese into small squares and add to the pan warm through

Step 9

  • drain the pasta reserve some of liquid
  • rinse the pasta in cold water
  • add to the pasta to the beans, shallots and olives

Step 10

  • remove pasta from the heat

Step 11

  • add the rosemary olive oil to the pasta and stir
  • taste and season with salt and pepper if necessary

Step 12

  • line the serving bowl with rocket
  • share the contents of the pan equally between the serving bowls
  • serve the pasta salad

Step 13

  • with the garlic bread

Recipe Utensils

  • 1 baking tray
  • 2 chopping board
  • 1 frying pan
  • 1 Garlic crusher
  • 1 jug
  • 2 large knife
  • 1 large pan
  • 1 sieve
  • 1 small bowl
  • 1 small pan

How to make broad bean and pasta salad 

Cook the pasta till al dente, add the rosemary and garlic to the olive oil and pop on a low light to infuse. Shallow fry the shallots, add the olives and blanched beans to the shallots, add the cherry tomatoes add the feta and pasta, coat in the rosemary oil and serve on a bed of rocket.

Why our Greek pasta salad is the best

Al dente pasta and traditional Greek salad ingredients make the perfect combination, what makes this recipe special is the delicious garlic and rosemary dressing and the hit of protein from the beans

Have Greek pasta salad with broad beans for dinner tonight

This quick and healthy pasta dish is ideal summer or winter and is the perfect for those busy days when you are short on time, you can serve the pasta on its own or with some fresh crusty bread or toasted pittas or for a special treat serve with garlic bread. This salad is perfect for vegetarians and Flexitarians and is an ideal protein packed alternative to an authentic Greek salad

Greek salad recipes 

Spinach and feta Filo Parcel with Greek Salad

Greek Grilled Aubergine with Rice & Feta Salad

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