Spaghetti salad with feta cheese

Ingredients for 6 servings:

• 500g spaghetti
• 250 g cocktail tomatoes
• 1 pack of feta cheese
• 3 spring onions
• 3 packs of ready-made salad dressing mix
• 6 tbsp vegetable oil
• 3 tbsp water, cold
• 2 tbsp Balsamic vinegar bianco
• some pepper from the mill
• Water (salt water)
• possibly pepper(s), yellow

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

refreshing summer salad, vegetarian and without mayonnaise

Cook the spaghetti in salted water according to the package instructions, drain in a colander, and immediately rinse with cold water. Then cut into shorter pieces using household scissors. (You can also break the spaghetti in half before cooking—each piece should be about a third the length, as otherwise it will be too cumbersome to eat.) Halve or quarter the cherry tomatoes, depending on their size. Slice the spring onions into thin rings. Score the white bulb in half to create finer pieces. Drain the feta cheese and cut it into small cubes. If desired, you can also add diced yellow bell peppers to the salad. For the dressing, mix the 3 packets of salad dressing mix with oil, water, and balsamic vinegar. Pour all ingredients and the dressing over the cold (!) spaghetti and mix. Season to taste with freshly ground pepper. Let the salad marinate for at least 1 hour, adding a little more white balsamic vinegar if desired.