Fresh pasta salad

Ingredients for 6 servings:

• 200 g spiral noodles
• 1 can vegetable mix (Texas mix) 265 g
• 2 tomatoes
• 12 green olives, pitted
• 100 g feta cheese
• 1 tsp stock powder
• Sea salt from the mill
• Black pepper, freshly ground
• Paprika powder, sweet
• n. B. garlic
• Italian herbs, dried
• Rapeseed oil
• Balsamic vinegar, light

Instructions

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

without mayonnaise

Cook the pasta in plenty of salted water with 1 teaspoon of clear broth until al dente. Drain, and let cool thoroughly. Place the can of Texas Mix in a colander and let drain. Wash, deseed, and dice the tomatoes. Halve the olives. Dice the feta cheese as well. Make a dressing with the oil, balsamic vinegar, herbs, paprika, and chopped tomatoes. Add a pinch of thyme and rosemary, if desired. Season with salt and pepper. Then stir in the Texas Mix, olives, and feta, followed by the pasta. Mix everything well and let it sit in the refrigerator for 2 hours. This time we served it with tuna and baguette. It also tastes good with grilled food.