Light pasta salad

Ingredients for 2 servings:

• 200 g salad, e.g. B. Raw food mix
• 200 g pasta
• 2 tbsp almond flakes
• e.g. tomato(s)
• n. B. cucumber(s)
• e.g. feta cheese
• 1 pack of salad herbs
• 5 tbsp vinegar, e.g. herbal vinegar
• 2 tbsp oil, optional
• 1 tbsp water

Instructions

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

low-calorie and variable

Cook the pasta and let it cool. I usually use fusilli or girandole, but other types of pasta are also suitable and can be varied according to personal preferences. In the meantime, wash and chop the lettuce, or open the package. Dice the tomatoes, cucumber, and feta cheese as desired. For the dressing, whisk the vinegar with the water, herbs, and oil, if desired. Once the pasta has cooled sufficiently, simply mix everything together and finally fold in the almond slivers. You’ve got a quick, delicious, low-fat, and low-calorie dish. When you add other ingredients like chicken strips, corn, other cheeses, bell peppers, or mushrooms, the sky’s the limit.