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🥗 Fresh Pasta and Vegetable Salad with Feta

644 kcal · 30 min · 4 servings

Ingredients

• 400 g macaroni
• salt
• 250 g peas (frozen)
• 1 red bell pepper
• 4 tomatoes
• 2 carrots
• 1 garlic clove
• 2 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• 4 tbsp olive oil
• 150 g feta
• pepper (from the mill)

Instructions

1. 1. Bring a pot of salted water to a boil for the macaroni.
2. 2. Add the macaroni to the boiling water and cook them until al dente (firm to the bite).
3. 3. Add the peas to the pasta during the last five minutes of cooking time.
4. 4. Drain the pasta and peas and rinse them briefly with cold water to stop the cooking process.
5. 5. Wash the bell pepper and cut it in half lengthwise.
6. 6. Remove the seeds and white pith from the bell pepper.
7. 7. Dice the bell pepper into small cubes.
8. 8. Wash the tomatoes and cut them into quarters.
9. 9. Remove the tough core from the tomato pieces.
10. 10. Dice the cored tomatoes into small cubes as well.
11. 11. Peel the carrots using a vegetable peeler.
12. 12. Grate the peeled carrots finely using a grater.
13. 13. Peel the garlic clove and chop it finely.
14. 14. Crumble the feta cheese into small pieces using your fingers.
15. 15. Mix the chopped garlic, balsamic vinegar, lemon juice, oil, and feta together in a bowl.
16. 16. Season the dressing mixture with salt and pepper to taste.
17. 17. Add the diced bell pepper, tomatoes, and grated carrots to the dressing mixture.
18. 18. Add the drained pasta and peas and mix everything well.
19. 19. Taste the salad once more and serve it.

Nutrition per serving

• kcal: 644
• Protein: 25 g · Fett/Fat: 21 g · Carbs: 87 g