Ghagin Kiesah - Pasta Salad

During the Maltese hot summer months, most hit for a bite to eat on the beach. A BBQ with family and friends or simply a light dinner after an evening dip. This colourful vegetarian pasta dish makes a great accompaniment to any BBQ or as a light dinner. It can be made up to a day in advance, holds well in the fridge and is easy to carry in picnic coolers or lunch boxes.

Ingredients (serves 6)

250g conchigliette pasta ( or any other pasta you fancy)

250g good quality cherry tomatoes

1 small red onion

2 garlic gloves

100g cucumber

2 grated carrots

1 grated lemon zest

Juice of 1 lemon

50g fresh coriander

50g fresh mint

200g feta cheese

1 small can sweetcorn

5 tablespoons olive oil

Salt and pepper to taste

Boil the pasta in salted water al dente. Drain and rinse in cold water to stop the cooking process. Drain and put in a big mixing bowl. Chop the tomatoes, cucumber and feta into small chunks and add to the pasta. Finally chop the onions, garlic, coriander and mint. Grate the carrot and add to the pasta. Drain the sweetcorn and add to the mixture. Add the grated lemon zest, the lemon juice and the olive oil to the pasta, season well with salt and pepper and combine all ingredients together. Refrigerate for at least couple of hours to allow the flavours to combine ( preferably overnight) 

The zesty lemon dressing will enhance the flavours of the herbs and together with the salty feta will take this pasta dish to new dimensions.