A picnic at Mt Tambourine, and a recipe for pasta salad with feta, pumpkin, rocket and sundried tomatoes

Girlfriend Erushi is in town on an epic journey on the east coast of Australia, so while Celeste of Berrytravels could easily wow her with the glories of McLaren Vale and the abundance of wineries in the Melbourne region, I decided to showcase some of the natural wonders Southeast Queensland has.

And the best way to do that: with a picnic!

We drove up to Mt Tambourine, stopping enroute to sample some wine (and port) and wander through Mt Tambourine’s village, so Erushi and HP can try some great produce, including Gourmet Spice Blends’ dukka (their new dessert dukka with mandarin infused olive oil is amazing!) and Granny Macs fudge.

We picked out a shady spot out near Witches Falls, slapped on a little sunscreen (Erushi and HP did anyway) and fired up the electric barbeque to cook up our sausages.

The picnic menu?

  • Chickpea and zucchini Fritter balls with Tzatziki dipping sauce
  • Simple potato salad
  • Marinated artichoke hearts and mixed olives
  • Pasta salad with feta, pumpkin, rocket and sundried tomatoes
  • Italian sausages from Super Butcher
  • Sharp ceddar with water crackers
  • Trail mix and dried apricots
  • Lemon myrtle cheesecake cupcakes

Pretty sweet, eh? (^_^) Except Erushi even complained of tummyaches every time she hiccuped.

Well, maybe she should’ve gone easy on this pasta salad with feta, pumpkin, rocket and sundried tomatoes. This is one of my favorite recipes, because there is little cooking involved, it’s quick, cheap and healthy, leftovers make a great lunch and I have made it with both pasta and cous cous.

Now if only those darn spiders and kookaburras would stop harassing us…


Pasta salad with feta, pumpkin, rocket and sundried tomatoes

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: Serves 6

Pasta salad with feta, pumpkin, rocket and sundried tomatoes


  • 350 gm pasta (spiral or penne)
  • 350 gm pumpkin (butternut, Japanese or Kent), peeled and cubed
  • 100 gm fetta (firm), cubed
  • 200 gm fresh rocket leaves
  • 80gm sundried tomatoes, roughly chopped
  • 5 tbsp oil from sundried tomatoes
  • Salt and pepper to taste


  1. Cook pasta according to directions on packet.
  2. To save time, you can cook the pumpkin in a steamer on top of the pot cooking the pasta. Otherwise, steam separately.
  3. Once pasta is cooked, drain and toss with the rest of the ingredients.
  4. Serve warm or at room temperature.