Written by Gabi Meltzer, Registered Dietician, December 2025
Did you know?
An added benefit to enjoying cooked and then refrigerated pasta is that it actually lowers the glycemic response of the meal, enhances satiety and feeds your gut flora! :)
Ingredients:
Serves about 4-6
250g Dry Pasta (penne/farfalle/conchiglioni/fusilli)
About 2 Blocks danish feta
1 Tin Butter beans, drained and rinsed
Handful Pitted black olives
2 Brinjals, grilled and chopped
1/2 Bag baby spinach
2 handfuls Rosa tomatoes, chopped
½ English Cucumber, chopped
1 Red pepper, chopped
Drizzle Olive oil
Drizzle Balsamic/red wine vinegar
Salt
Pepper
Oregano dried (optional)
Preparation:
Prep your pasta according to packet instructions. Drain and leave to cool.
Wash and chop all ingredients
Mix all the ingredients in a mixing bowl, drizzle with the olive oil and vinegar and season with salt and pepper to taste. Refrigerate until ready to eat.
Serve either as a meal on its own or as a side to any protein
Tip: You can use wholewheat pasta if you want to get in an extra wholegrain source of fibre for the day, or legume pasta (pea/lentil/chickpea) for more fibre and protein.
For personalised guidance on finding a more positive relationship with food, exercise, and your body, book a consultation here: https://www.gabimeltzerdietician.com/book-online.
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