Quick summer vegetarian pasta salad with feta, paprika and black olive
The sun is shining and you have no time to waste. You want to - huppakee - rush to the park, the beach, the garden, the balcony or lie on the boat. In all these cases, this summer pasta salad is perfect. Make extra much so you have something to munch on the next day from this nutritious pasta meal.
Kitchenware
- large pan
- colander
- cutting board
- chopper
- storage box
Ingredients
- 300 gr whole-wheat fusilli pasta
- 200 gr Greek yoghurt or soy yoghurt
- 1 red pepper
- 200 gr sliced black olives whole jar
- 200 gr feta or white cheese also available in vegan version
- 1 small red onion
- 2 cloves of garlic
- 2 el olive oil
- salt and pepper to taste
- 1 fluorescent oregano
- juice of half a lemon
- handful of fresh flat parsley
Instructions
- Cook the whole-wheat fusilli pasta according to the instructions on the packet. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, mix the Greek yoghurt (or soy yoghurt), olive oil, garlic, oregano, salt and pepper.
- Add the cooled pasta, paprika, olives, feta or white cheese, red onion and parsley to the bowl. Finally, add the lemon juice to taste. Mix everything together well.
- Store the pasta salad in a tightly sealed container in the fridge until you are ready to leave.