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Penne salad with feta cheese

updated

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Ingredients for 2 servings:

  • 120 g pasta, short (penne)
  • salt and pepper
  • 1 cucumber(s)
  • 60 g sheep’s cheese
  • 2 bell peppers, red and yellow
  • 1 garlic clove(s)
  • ½ bunch parsley
  • 2 tbsp dressing (yogurt dressing)
  • 150 g low-fat yogurt
  • 1 pinch(s) cumin
  • 1 dashes lemon juice
  • 5 black olives without stones

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

WW 6.5 P

Cook the penne in plenty of salted water according to the package instructions until al dente, rinse with cold water, and drain. Deseed the cucumber and dice it along with the feta cheese and bell peppers. Chop the garlic clove and parsley, reserving a few parsley leaves for garnish. Mix the yogurt dressing with the yogurt and season with cumin, lemon juice, salt, and pepper. Toss the penne with the cucumber, feta cheese, and bell pepper cubes, olives, chopped garlic clove, and parsley, and toss to combine. Serve garnished with parsley leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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