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Photo of Wholewheat pasta, pepper and sugar snap salad by WW

Wholewheat pasta, pepper and sugar snap salad

5
Points® value
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.

Notes

Makes a great packed lunch option - just make sure it's kept chilled.

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