Summary

Ingredients

• 500 g spahetti
• 1 large bell pepper (s)
• 150 g tomato (s), dried, pickled in oil
• 2 cloves garlic)
• 200 g feta cheese
• some oil
• 2 teaspoons, leveled salt
• some pepper
• 2 tablespoon herbs, dried, for salad

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Instructions

1. Break the spaghetti in half and cook until al dente. You can also leave the spaghetti in one piece, but then it is difficult to mix the salad. Drain the sun-dried tomato oil into the salad bowl. Chop tomatoes, garlic and peppers into small pieces. Crumble the feta. Put everything in the bowl. Add the salad herbs, salt and pepper. Mix everything together. Possibly add more oil. Mix in the spaghetti. Let it steep for at least 6 hours. The salad can be kept for 2-3 days and tastes even better on the second day.