Wholewheat pasta, pepper and sugar snap salad
1 small, red, thinly sliced
Vinegar, All Types
2 tablespoons, red wine vinegar or lemon juice
Wholewheat Pasta, dry
100 g, , halved
1 tablespoons, or parsley
Apetina Light Block (10% Fat) Cheese
1 g, , freshly ground
- Put the onion into a large salad bowl with the vinegar or lemon juice and olive oil, tossing to coat.
- 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.
- 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.