Best light pasta salad

Ingredients for 4 servings:

• 250 g pasta
• 1 bell pepper(s), red
• 2 spring onions
• 1 small can of corn
• 1 pack of feta cheese
• 100 ml cream
• 100 ml milk
• 5 tbsp vinegar, light
• 1 tbsp, heaped vegetable stock
• 1 tbsp, heaped mustard
• 1 bunch of fresh herbs (chives and parsley)
• salt and pepper
• Maggi, some dashes if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Simple and tasty, without mayo

Cook the pasta al dente according to the package instructions, drain, and let cool. I usually use farfalle, as it looks the best. But any other variety will do, of course. Slice the spring onions into thin rings and sauté lightly in a little oil, but do not brown. If you like the intense flavor of the onions, skip the sautéing. Cut the bell pepper into thin strips and dice the feta. Drain the juice from the corn. Finely chop the herbs. Mix the remaining ingredients to make a dressing and add the herbs. Now toss the cooled pasta with the dressing. Add the remaining ingredients and mix again. I usually make the salad in the morning if it’s being eaten in the evening. It tastes best when it’s marinated! If the pasta has absorbed all the liquid before serving, add a little more milk or water to keep the salad moist and juicy. Season to taste. The salad goes perfectly with grilled food; this serves four big eaters. Leftovers taste wonderful the next day, if not better. Of course, you can experiment with the vegetables to your liking; I sometimes use steamed green beans, halved baby tomatoes, or something similar in addition to or as an alternative. The sky’s the limit when it comes to flavor. If you want something lower in calories, you can also omit the cream and replace the specified amount with milk. However, since fat carries a lot of flavor, I don’t recommend it. Season to taste with salt and pepper, but don’t forget that the feta itself is salty. This salad is always a hit with us and our guests!