Pasture to Plate


Warm Bean and Feta Pasta Salad

A delicious dish that is just as easy to eat cold the next day

Serves 6


  • 250g Oliana farfalle pasta
  • 250g green beans, trimmed, halved
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 green onions, thinly sliced
  • 2 tbsp finely shredded fresh mint leaves
  • 80g Oliana feta, crumbled
  • Lemon and mustard dressing
  • 1 tbsp wholegrain mustard
  • 1 tsp finely grated lemon rind
  • 2 tbsp lemon juice
  • 1/4 cup Oliana olive oil
  • 1/2 tsp caster sugar


Cook pasta in a saucepan of boiling, salted water following packet directions until tender, adding beans for the last 3 minutes. Drain. Place in a large bowl.

Meanwhile, make dressing Place mustard, lemon rind, lemon juice, oil and sugar in a bowl. Whisk to combine.

Add parsley, onion, mint, feta and dressing to pasta mixture. Season with pepper. Toss to combine. Serve.