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Spaghetti Salad With Tomatoes, Feta and Pesto Sauce (Can Be Gf)

  • 20minutes
  • 350calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, E
MineralsFluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250 g spaghetti (~1/2 lb, I used corn spaghetti so it was gluten-free)

  2. 1/3 cup peas , frozen

  3. 10 cherry tomatoes , quartered

  4. 100 g feta cheese

  5. 2 teaspoons pesto sauce

  6. 1 tablespoon fresh rosemary , minced

  7. 1/8 teaspoon granulated garlic

  8. 1/2 tablespoon fresh chives , minced

  9. 1 teaspoon oil

  10. fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook spaghetti in salted water according to package directions. Ordinary spaghetti should take around 8-12 minutes.

  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. Variation:.

  8. Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients.

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