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🍝 Colorful Pasta and Bean Salad with Feta

677 kcal · 30 min · 4 servings

Ingredients

• 400 g spiral pasta
• salt
• 250 g green beans
• 2 yellow bell peppers
• 250 g cherry tomatoes
• 1 handful arugula
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 1 pinch sugar
• 4 tbsp olive oil
• pepper (from the mill)
• 250 g sheep's milk cheese

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the pasta to the boiling water and cook until al dente (firm to the bite).
3. 3. Immediately rinse the pasta with cold water to stop the cooking process.
4. 4. Drain the pasta well in a colander.
5. 5. Rinse the beans under cold running water.
6. 6. Cook the beans in a separate pot of salted water for 5 to 6 minutes until firm to the bite.
7. 7. Rinse the beans with cold water as well.
8. 8. Drain the beans in a colander.
9. 9. Wash the bell peppers thoroughly.
10. 10. Cut the bell peppers in half and remove the core (seeds and membranes).
11. 11. Cut the pepper flesh into thin strips.
12. 12. Wash the tomatoes.
13. 13. Cut the tomatoes into wedges.
14. 14. Wash the arugula.
15. 15. Tear the arugula into small pieces.
16. 16. Place the balsamic vinegar and lemon juice in a small bowl.
17. 17. Add the sugar and 1 to 2 tablespoons of water.
18. 18. Add the oil.
19. 19. Whisk the dressing ingredients vigorously with a fork.
20. 20. Season the dressing with salt and pepper to taste.
21. 21. Place the drained pasta in a large salad bowl.
22. 22. Add the pepper strips, tomato wedges, and arugula to the pasta.
23. 23. Add the drained beans.
24. 24. Crumble the feta cheese over the salad with your hands.
25. 25. Pour the dressing over all the ingredients.
26. 26. Toss the salad gently to mix everything well.
27. 27. Serve the salad immediately.

Nutrition per serving

• kcal: 677
• Protein: 26 g · Fett/Fat: 27 g · Carbs: 81 g