Pea and Feta Salad

Pea and Feta Salad

Pea and feta salad

Another tasty CKD friendly recipe from Abbey Chapman, renal dietitian at Salford Royal. Pea and Feta Salad is a delightful summer dish, just perfect for a picnic during this welcome and prolonged spell of warm weather.  Serves 6 to 8 people. Recipe adapted from


350g/12oz penne, rigatoni or other similar shaped pasta

8-10 large sprigs of mint, leaves removed, and chopped/torn if large

150g/5oz frozen peas

200g/7oz feta cheese, crumbled

50g/2oz bag of rocket leaves

1 lemon, grated zest and juice

Ground black pepper

extra virgin olive oil

20-30 good-quality marinated green olives, pitted



  1. Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.
  2. Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred.
  3. Pack in suitable containers for taking on a picnic.
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