Colorful Pasta Salad with Beans and Feta

Ingredients

• 150 g green beans
• Salt
• 2 yellow bell peppers
• 8 Cherry tomatoes
• 350 g Whole wheat pasta
• 50 ml vegetable broth (warm)
• Pepper
• 200 g sheep's milk feta cheese (9% fat)
• 40 g arugula (0.5 bunch)
• 4 tbsp white wine vinegar
• 2 tbsp olive oil

Instructions

1. 1.

   Wash, trim, and boil the beans in salted water for 6 minutes until al dente. Drain and set aside.

2. 2.

   Wash, halve, seed, and cut the bell peppers into bite-sized pieces. Wash and halve the cherry tomatoes.

3. 3.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Drain and let cool.

4. 4.

   Meanwhile, mix the vegetable broth, bell pepper, beans, and tomatoes; season with salt and pepper.

5. 5.

   Crumble the feta cheese. Wash the arugula, dry it by spinning, then combine all vegetables, pasta, vinegar, and oil. Divide onto four plates and sprinkle the feta on top.