Summary

Ingredients

• 500 g spahetti
• 250 g cocktail tomatoes
• 1 packet feta cheese
• 3 spring onion (s)
• 3 packs ready mix for salad dressing
• 6 tablespoon vegetable oil
• 3 tablespoon water, cold
• 2 tablespoon balsamic vinegar
• some pepper from the mill
• Water (salt water)
• possibly yellow pepper (s)

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the packet, drain in a sieve and rinse immediately with cold water. Then cut into shorter pieces with household scissors. (You can also break the spaghetti twice before cooking - the length should be about a third each, otherwise it will be too cumbersome to eat).
2. Halve or quarter the cherry tomatoes depending on their size. Cut the spring onions into thin rings. Cut the white tuber in the middle to create finer pieces. Drain the feta cheese and cut into small cubes. If you want, you can also add diced yellow peppers to the salad.
3. For the sauce, mix the 3 packets of salad dressing mixture with oil, water and balsamic vinegar. Pour all ingredients and the sauce over the cold (!) Spaghetti and mix. Possibly season with pepper from the mill.
4. Let the salad steep for at least 1 hour and add a little white balsamic vinegar if necessary.