Noodle salad "Small harbour tour

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
5 3
He has simply everything on board that we like: penne, chick peas, cherry tomatoes, feta and avocado. The honey-mustard dressing is a recommendation from the galley
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 red chilli pepper
  • 6 TABLESPOONS White wine vinegar
  • 1 TABLESPOON medium hot mustard
  • 1 TABLESPOON liquid honey
  • 6 TABLESPOONS Olive oil
  • 300 g short pasta (e.g. penne rigate)
  • 400 g cherry tomatoes
  • 2 red onions
  • 200 g Feta
  • 1 pot Coriander
  • 1 ripe avocado
  • 1 can(s) (425 ml each) Chickpeas

Directions

  1. 1

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Mix with vinegar, salt, mustard and honey. Fold in the oil.

  2. 2

    Cook the pasta in boiling salted water according to the instructions on the packet. Wash and halve the tomatoes. Peel onions and cut into thin strips. Crumble feta with a fork. Wash coriander, shake dry, pluck off leaves and chop finely. Cut the avocado in half lengthwise, remove the core. Remove the flesh from the skin with a spoon and cut into slices. Put the chickpeas in a sieve, rinse and drain.

  3. 3

    Drain the pasta, rinse with cold water and drain well. Mix with the remaining prepared ingredients and the honey marinade. Season salad with salt and pepper.

Nutrition Facts

KCAL
760 kcal
CARBS
72 g
FATS
40 g
PROTEINS
23 g