Colorful Leftover Pasta Salad with Feta and Bell Pepper

A colorful pasta salad made with leftover pasta, crisp bell pepper and creamy feta in a yogurt-lemon dressing. It tastes good both cold and warm and is ready in 20 minutes.

By yumbelo · 2 servings · 20 minutes

Ingredients

• 250 g Leftover pasta, cooked
• 1 pc red bell pepper
• 0.5 pc cucumber
• 1 can corn, drained
• 2 pc spring onions
• 100 g feta
• 150 g plain yogurt
• 1 pc lemon, juice
• 1 pc garlic clove, finely minced
• 2 tbsp olive oil
• 0.5 bunch parsley, chopped
• salt
• pepper

Method

1. Rinse the pasta in a sieve with cold water, let it drain and transfer it to a large bowl.
2. Remove the seeds from the bell pepper and cut it into small cubes. Quarter the cucumber, remove the seeds and slice it. Cut the spring onions into fine rings.
3. Stir the yogurt smooth with lemon juice, minced garlic, 1 tbsp olive oil, salt and pepper in a small bowl.
4. Add the bell pepper, cucumber, corn, spring onions and parsley to the pasta. Crumble the feta and add it as well.
5. Pour the yogurt dressing over the top and mix everything well. Season with salt and pepper to taste and serve immediately or chill.