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Penne salad with sheep's cheese

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Ingredients for 2 servings:

  • 120 g penne (dry pasta)
  • 1 pinch of salt
  • 1 cucumber(s)
  • 60 g sheep’s cheese
  • 2 bell peppers
  • ½ bunch parsley
  • 1 garlic clove(s)
  • 2 tbsp yogurt dressing
  • 150 g yogurt (0.1%)
  • 1 pinch(s) cumin
  • 1 dashes lemon juice
  • pepper
  • 5 olives, black

Instructions

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

WW recipe

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 leaves for garnish. Mix the yogurt dressing with the yogurt and season with caraway, 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 coat. Serve the penne salad garnished with parsley leaves. Per person: 6.50 p.

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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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