Pasta-bean salad with feta

Name: Pasta-bean salad with feta
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 500 g Pasta (e.g. tortiglioni); 7-10 Tbsp Salt; 1 jar(s) (850 ml/ 500 g cut-off) Kidney beans; 1 medium onion; 6-8 TABLESPOONS Red wine vinegar; 8 TABLESPOONS Olive oil; 2 (250 g each) Bottles of chilli sauce; 125 g unsalted peanut kernels; 1 (approx. 400 g) Iceberg lettuce; 200 g Feta cheese; 7-10 Tbsp Cayenne pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

500 g Pasta (e.g. tortiglioni)
7-10 Tbsp Salt
1 jar(s) (850 ml/ 500 g cut-off) Kidney beans
1 medium onion
6-8 TABLESPOONS Red wine vinegar
8 TABLESPOONS Olive oil
2 (250 g each) Bottles of chilli sauce
125 g unsalted peanut kernels
1 (approx. 400 g) Iceberg lettuce
200 g Feta cheese
7-10 Tbsp Cayenne pepper

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Pour the finished noodles onto a sieve, rinse under cold water, drain and allow to cool. Put the beans on a sieve, rinse with cold water and drain. Peel and finely chop the onion. Mix vinegar, onion and a little salt, add oil. Add chili sauce and stir in approx. 100 ml water. Mix the marinade with the noodles and beans in a large bowl.
2
Leave to soak for about 1 hour. In the meantime chop the peanuts coarsely. Clean, wash and cut iceberg lettuce into wide strips. Crumble the feta. Add peanuts, feta and iceberg lettuce to the noodles and season with salt and possibly some cayenne pepper. Arrange the salad in a large bowl
3
With 10 people: