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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Oh so good, and it can be increased easily. I think I will use acini de pepe pasta, but any pasta will be great with this. Tweaked a little to my own taste, but originally the pasta was added to the dressing in a bowl and the veggies and feta just put in at the last minute. I prefer them cooked a little. Ingredients:
60 g pasta |
1 1/2 teaspoons olive oil |
1/2 lemon, juice and zest of |
1/2 teaspoon dijon mustard |
1 garlic clove, crushed |
60 g feta cheese, crumbled |
5 cherry tomatoes, halved |
2 spring onions, sliced |
Directions:
1. Cook the pasta following package directions.
2. Meanwhile, make a dressing by combining the olive oil, lemon zest and juice, mustard and garlic.
3. Once cooked, drain the pasta and put back in the warm pot. Mix in the crumbled feta, tomatoes, spring onions and dressing. Heat gently til feta melts a little. This dish can be served warm or refrigerated as a packed lunch.
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