Mediterranean Pasta Salad with Basil Oil

• Start by adding the wholegrain pasta to salted boiling water. Set your timer according to the packet.
• While the pasta is bubbling away, finely dice the onion, cucumber & tomatoes and set aside.
• To finely chop the basil, remove the leaves from the stem and roll into a ball. Chop the ‘basil ball’ to give you small pieces and keep running your knife across until you get a fine chop. Add the basil to a large mixing bowl with the olive oil, dried oregano and a pinch of salt and pepper.
• Pour all the chopped ingredients into the basil oil and stir to combine. At this stage your pasta should be cooked so you can pour it into a colander and rinse with cold water until the pasta is cool. Add to the mixing bowl.
• Use your hands to tear the pitted olives into smaller pieces. Stir to combine all the ingredients into one amazing Mediterranean Pasta Salad. Divide into your lunch boxes and on the morning of consumption before heading out the door, add some crumbled feta on top. Delicious.

For the batch of five, it’s best to share with someone to eat over the period of 3 days to keep the freshness. Or alternatively, just follow the steps for 3 portions prepping for Mon- Wed and then prep the rest of the batch for Thurs-Fri midweek (if it’s too good to share).