Wholewheat pasta, pepper and sugar snap salad
5
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This pasta salad is great when you're after a quick fix.
Ingredients
Onion
1 small, red, thinly sliced
Vinegar, All Types
2 tablespoon(s), red wine vinegar or lemon juice
Olive Oil
2 teaspoon(s)
Wholewheat Pasta, dry
150 g
Mange-tout
100 g, , halved
Red pepper
1 medium
Yellow pepper
1 medium
Spinach
50 g
Chives, Fresh
1 tablespoon(s), or parsley
Apetina Original (50% Less Fat) White Cheese
50 g
Salt
1 pinch
Black pepper
1 g, , freshly ground
Instructions
1
Put the onion into a large salad bowl with the vinegar or lemon juice and olive oil, tossing to coat.
2
Cook the pasta in lightly salted boiling water for 12-15 minutes, or according to pack instructions, adding the sugar snap peas or mangetout for the final 2 minutes of cooking time. Tip into a colander, rinse with cold water to cool quickly and drain well.
3
Add the pasta to the onion with the peppers, spinach and chives or parsley. Toss to combine, season with black pepper, then serve, sprinkled with the crumbled feta cheese.
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