A delicious veggie broad bean, tomato, olive and feta pasta salad from Greece

Greek Broad Bean & Pasta Salad with Rosemary Dressing

20 Minutes
Serves: 2
Al dente pasta served with traditional Greek ingredients  of tomatoes, olives and feta combined with succulent broad beans. 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

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What you need Ingredients


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


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

Garlic bread

  • 1 garlic bread

How it's done Directions

Step 1

  • half fill a pan with water and boil

Step 2

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

Step 3

  • 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 4

  • 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 5

  • 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 6

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

Step 7

  • 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 8

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

Step 9

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

Step 10

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

Step 11

  • remove pasta from the heat

Step 12

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

Step 13

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

Step 14

  • with the garlic bread

What you need 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

About our Greek broad bean and pasta salad recipe

A warm pasta salad with pasta, feta, tomatoes and olives, added to the traditional Greek ingredients are broad bean and rocket. This Greek pasta salad is coated in a garlic and rosemary dressing and served with garlic bread or a crusty bread roll. This salad is perfect for vegetarians and Flexitarians and is an ideal protein packed alternative to an authentic Greek salad

 The recipe takes traditional Greek salad ingredients and adds them to succulent pasta . Broad beans are added to the pasta for a tasty protein hit. The salad is dressed with a garlic and rosemary dressing.

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