Courgette and feta pasta salad

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 1
    punnet courgettes, washed and halved lengthways
  • yellow peppers, sliced into large chunks
  • 2
    cloves garlic, crushed
  • olive oil
  • 4
    discs reduced-fat feta cheese, crumbled
  • 1
    handful fresh mint, roughly chopped
  • 1
    red onion, chopped finely or cut into thin rings
  • 1
    box penne pasta
  • 10
    red wine vinegar
  • salt and milled pepper
  • olive oil


Sauté courgettes and peppers with garlic and olive oil, until soft and slightly browned. Remove from heat. While still warm, toss in the feta, mint and red onion. Cook penne according to packet instructions. Rinse under cold running water and drain well. Mix the dressing ingredients together. Mix the vegetables, penne and dressing together and serve. This dish can be served either hot, cold or at room temperature. Per portion: 2 820 kJ; 80 g carbohydrate; 22 g protein; 30 g fat

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