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The pasta salad is the ultimate summer refreshing dish which is always very popular with children! This dish can be prepared for lunch or even for dinner!
This fresh pasta salad is made with Torti (a 500g package for 4 people), some vegetables and feta cheese with a light seasoning for a very light and diet dish!
- Preparation time
- 10 min
- Cooking time
- 10 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
- Meal course
-
Starters
Cold Starters
Starch
Dishes
Salads
- Posted by
- Posted on
- Thursday October 26th, 2017
Ingredients
- Pasta (Torti)
- 500 grams
- cherry tomatoes
- 15
- yellow pepper
- 1
- Red pepper
- 1
- Feta
- 200 grams
- small bunch of parsley
- 1
- Mustard
- 1 tablespoon
- Olive oil
- 8 tablespoons
- basalmic vinegar
- 2 tablespoons
- salt, pepper, nutmeg
- 2 Pinches
- In a saucepan, bring salted water to boil and stir in the pasta. Be sure to follow the instructions on your pasta package for "al dente" cooking (usually 7 to 10 minutes). Once pasta is cooked, take out and drain in a colander. Run the pasta under a stream of cold water so that they cool down faster and do not stick.
- While the pasta is cooking, cut the cherry tomatoes in half and the peppers and feta cheese in small cubes. Wash and chop the parsley.
- In a large salad bowl, start preparing the salad dressing by adding the mustard, basalmic vinegar, olive oil, and season with salt, pepper and grated nutmeg. Mix.
- In the same bowl, pour the drained pasta and mix well. Add the tomatoes and peppers, place the parsley and feta on top to decorate. Serve your pasta salad as a starter.
- Preparation time
- 10 min
- Cooking time
- 10 min
- Difficulty
- easy
- Serves
- 4 people
- Meal cost
- $
- Meal course
-
Starters
Cold Starters
Starch
Dishes
Salads
- Posted by
- Posted on
- Thursday October 26th, 2017
Ingredients
- Pasta (Torti)
- 500 grams
- cherry tomatoes
- 15 units
- yellow pepper
- 1 unit
- Red pepper
- 1 unit
- Feta
- 200 grams
- small bunch of parsley
- 1 unit
- Mustard
- 1 tablespoon
- Olive oil
- 8 tablespoons
- basalmic vinegar
- 2 tablespoons
- salt, pepper, nutmeg
- 2 Pinches
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