🍝 Colorful Pasta Salad with Beans and Sheep's Cheese

Name: Colorful Pasta Salad with Beans and Sheep's Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g green beans; salt; 2 yellow bell peppers; 8 cherry tomatoes; 350 g whole wheat pasta; 50 ml vegetable broth (warm); pepper; 200 g feta cheese (9 % fat); 40 g arugula (0.5 bunch); 4 tbsp white wine vinegar; 2 tbsp olive oil

350 kcal · 30 min · 4 servings

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Ingredients

150 g green beans
salt
2 yellow bell peppers
8 cherry tomatoes
350 g whole wheat pasta
50 ml vegetable broth (warm)
pepper
200 g feta cheese (9 % fat)
40 g arugula (0.5 bunch)
4 tbsp white wine vinegar
2 tbsp olive oil

Instructions

1. Rinse the beans, trim the ends, and cook them for 6 minutes in salted water until tender but firm. Drain and let them drip dry.
2. Wash the bell peppers, halve them, remove the seeds, and cut into bite-sized pieces. Wash the cherry tomatoes and halve them as well.
3. Cook the pasta in plenty of salted water according to package instructions until tender but firm. Drain and let them drip dry.
4. Meanwhile, mix the vegetable broth, the peppers, the beans, and the tomatoes. Season the mixture with salt and pepper.
5. Crumble the sheep's cheese into small pieces. Wash the arugula, spin it dry, and mix it with the vegetables, pasta, vinegar, and oil. Divide the salad onto 4 plates and top with the sheep's cheese.

Nutrition per serving

kcal: 350
Protein: 15 g · Fett/Fat: 12 g · Carbs: 42 g