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Red pasta salad

updated

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Ingredients for 1 servings:

  • 1 bell pepper(s), red, diced
  • 15 g dried tomatoes
  • 8 tbsp vegetable broth, ready
  • 80 g sheep’s cheese, light
  • 180 g pasta, cooked
  • 1 tbsp vinegar
  • ½ tsp mustard
  • 1 tsp vegetable oil
  • 1 tbsp chives, chopped into rolls
  • salt and pepper

Instructions

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

Original recipe according to WW

Clean and dice the bell pepper. Blanch the sun-dried tomatoes with 4 tablespoons of hot vegetable stock, let them steep briefly, and then cut into pieces. Dice the feta cheese. Combine these ingredients with the cooked pasta in a salad bowl and toss. Mix the vinegar with 4 tablespoons of vegetable stock, the mustard, and the vegetable oil. Add the chives. Season with salt and pepper and drizzle over the salad. The salad is listed as having 7 points for this recipe. It tastes great and is very filling.

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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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