Summary

Ingredients

• 250 g pasta
• 150 g bell pepper (s), yellow
• 250 g cocktail tomatoes or romatic tomatoes
• 200 g cucumber (s)
• 150 g feta cheese or herder cheese
• 2 tablespoon herbs, Italian, frozen
• 4 tablespoon balsamic vinegar
• 8 tablespoon olive oil
• salt and pepper

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Instructions

1. Cook the pasta according to the instructions on the packet and allow to cool.
2. Wash the peppers and tomatoes. Cut the peppers into strips and halve the tomatoes. Wash or peel the cucumber, then cut into small pieces. Cut the shepherd`s cheese into small pieces. I cut it into cubes myself and then chopped it up again.
3. Put the pasta with the remaining ingredients in a bowl and mix well.
4. Mix the balsamic vinegar and olive oil for the dressing. Add salt and pepper to taste, then the herb mixture.
5. Pour the dressing over the salad and mix well. Then put the finished salad in the fridge for 2 hours and let it steep Season again to taste some time before serving and let it steep.
6. Tips:
7. I used a measuring beaker and a hand blender with a whisk to mix the oil and vinegar, as it becomes a bit thicker and also combines better with one another.
8. I prepared the salad the day before.
9. If you like, you can also use fried zucchini instead of the cucumber.