Spaghetti salad with feta cheese

Ingredients for 3 servings:

• 250g spaghetti
• 1 small can of peas and carrots, approx. 260 g
• 200 g sheep’s cheese with herbs, in cubes
• ½ bell pepper(s), red
• ½ bell pepper(s), yellow
• 8 cocktail tomatoes
• 2 slices of cooked ham
• ½ onion(s), red
• ¼ cucumber(s)
• ½ bed of cress
• 2 eggs, hard-boiled
• 1 pinch(s) of salt and pepper
• 5 tbsp sunflower oil
• 4 tbsp wine vinegar
• 50 ml vegetable stock
• 1 tsp mustard
• 1 tsp tomato paste
• 2 spring onions
• 100 ml water

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 35 minutes

Cook the spaghetti according to the package instructions, drain, and let cool. Drain the peas and carrots. Cut the feta cheese into small cubes. Dice the red onion and slice the spring onion. Set aside a small portion of the red onion and spring onion. Cut the cooked ham into strips, as well as the peppers. Cut the tomatoes into eighths. Peel the eggs and cut them into small cubes. Halve the cucumber and slice them thinly. Mix the cooled spaghetti with the prepared ingredients in a large bowl. For the dressing, combine all the ingredients and the reserved diced and sliced ​​onions and stir well. If you like, you can also add a dash of Maggi. Mix the dressing with the prepared salad. The spaghetti should have enough liquid. Sprinkle the cress over the salad. Then chill the salad in the refrigerator for at least 2 hours, stirring occasionally. The spaghetti will absorb the liquid, so after the resting time in the refrigerator, you’ll have a delicious and moist salad. I really like making this salad when we grill.