This is a loosely mediterranian inspired spaghetti salad. It is packed with flavour and just a little different due to the use of spaghetti instead of penne pasta. If you like feel free to add in other veggies of your choice (celery, carrot, bell pepper, broccoli, olives). It can be gluten-free if you ensure that your pasta is gluten-free (corn, rice, quinoa, millet, soy) and your pesto sauce also. I hope youll enjoy this salad as much as we do! :)

Ingredients

4 serv.

spaghetti (~1/2 lb, I used corn spaghetti so it was gluten-free)250 g
peas, frozen↗1⁄3 cup
cherry tomatoes, quartered↗10
feta cheese↗100 g
pesto sauce↗2 teaspoons
fresh rosemary, minced↗1 tablespoon
granulated garlic1⁄8 teaspoon
fresh chives, minced1⁄2 tablespoon
oil (optional)1 teaspoon
fresh ground black pepper↗

Step-by-step instructions

1
Cook spaghetti in salted water according to package directions. Ordinary spaghetti should take around 8-12 minutes.
2
2 minutes before end of cooking time add in the frozen peas.
3
Drain and add to a big bowl.
4
Stir in pesto sauce and oil if using. Sprinkle with herbs, garlic, pepper to taste. Toss to coat.
5
Now add in the cherry tomatoes and feta cheese. Mix.
6
Keep chilled til serving or eat right away.
7
Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App