Summer Kitchen

Pasta Salad with roasted Pepper

and Feta cheese

By Ralph Kratzer

SummerNow, as temperatures rise and rise, I interrupt my series “Cypriot Recipes” and start with a series of recipes that I call “Summer Kitchen”.

The important thing is that your time in the kitchen is limited to a minimum and the dishes are light and easy to digest.

Enjoy the summer and happy cooking!



Ingredients (serves 4)

Fusilli400 g large short pasta, preferably Fusilli (spirals), Rigatoni or Penne

each 2 medium red and yellow peppers

150 g Feat cheese, crumbled

40 g walnuts, chopped

Feta Cheese_21 clove garlic, crushed

60 ml red wine vinegar

80 ml olive oil

2 tspn mustard

fresh basil leaves

Pasta saladPreparation

  • Cook the pasta in a large pot with slightly salted water as prescribed on the package, rinse under cold water and drain. Put aside.
  • Seed and slice the peppers, roast them in an slightly oiled pan (or in a hot oven) until tender but not mushy.
  • Place the pasta together with the peppers, cheese and walnuts in a large bowl and toss gently.
  • Prepare a dressing of vinegar, olive oil, mustard and garlic.
  • Drizzle the dressing over the pasta salad and serve with fresh basil leaves on the top.