Lunch salad à la macaroni and cheese

Name: Lunch salad à la macaroni and cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, sugar; 150 g Feta; 1 big red pepper; 1 Onion; 5 TABLESPOONS Balsamic vinegar; 4 TABLESPOONS Olive oil; 250 g short macaroni; 200 g mixed leaf salads (e.g. frisée and romaine lettuce)

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, sugar
150 g Feta
1 big red pepper
1 Onion
5 TABLESPOONS Balsamic vinegar
4 TABLESPOONS Olive oil
250 g short macaroni
200 g mixed leaf salads (e.g. frisée and romaine lettuce)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Dice the feta. Clean, wash and cut the peppers into strips. Peel and finely dice onion. Mix vinegar, salt, pepper and 1 pinch of sugar. Embezzle oil. Stir in onion.
2
Cook the pasta in plenty of salted water according to the instructions on the packet until al dente. Drain the noodles, rinse and drain. Mix with cheese, paprika and vinaigrette and leave to stand for a while.
3
Clean, wash and dry salads and pluck them into bite-sized pieces. Fold into the noodles and season to taste.