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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a fresh twist on the usual pasta salad. It uses crisp summer veggies, such as green onions, carrots adn cherry tomatoes and uses light cream cheese for the dressing. I came up with this recipes myself, so ingredient amounts are estimates. Adjust them to your own liking and feel free to swap veggies according to what you have on hand. I hope you enjoy this as much as I did! :) Ingredients:
125 g pasta (i used gf corn conchiglie) |
10 g herb-infused butter (or use ordinary butter and add a few italian herbs) |
1 tablespoon cream cheese (i used a light one) |
1 small carrot, diced |
1 small green onion, sliced |
6 cherry tomatoes, diced |
2 tablespoons feta cheese, diced (about a 1/4 package) |
1/4-1/2 teaspoon garlic powder |
1/4 teaspoon dried dill |
1/8 teaspoon curry powder (i used an asian blend) |
2 dashes paprika |
Directions:
1. Cook pasta according to package direction until al dente (firm to the bite).
2. Drain and add in cream cheese and butter. With a spoon mix until everything is well coated. Set aside.
3. In a bowl combine cut veggies, feta cheese, spices and herbs. Add pasta and toss to mix.
4. Enjoy!
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