Whole wheat pasta salad with dried tomatoes

Ingredients for 2 servings:

• 300 g whole wheat pasta (spirelli)
• 10 tomatoes, dried
• 2 large carrots, for example purple and yellow
• 1 bunch of spring onions
• 1 small pointed pepper, red
• 100 g feta cheese
• 1 handful of olives
• n. B. Herbs, Italian
• 2 tbsp olive oil for frying
• some salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, meal prep

First, add the pasta to plenty of boiling salted water and cook until al dente. Quarter the carrots lengthwise and slice thinly. Peel the bell peppers and slice into thin rings. Slice the sun-dried tomatoes into very fine strips (approx. 1 mm). Quarter the olives. Add a little olive oil to a pan and heat. Over medium heat, add the carrot slices and bell pepper rings and sauté. Then deglaze the vegetables with a little water and add the sun-dried tomato pieces. Season with pepper, fresh herbs, or Italian herb mix, if desired. Add a little liquid at a time and simmer for about five minutes. Drain the al dente pasta and add it to the pan along with the olive quarters. Stir everything well and continue cooking over low heat. Finely slice the spring onions and dice the feta cheese. Remove the pan from the heat and let everything cool for about five minutes. Then add the spring onions and feta, mix well, and serve immediately. This dish also tastes wonderful chilled the next day as a salad.