Sometimes it’s just too hot to use the oven…
A summer pasta salad with tomatoes, peas, spinach and feta using a lentil, plant-based pasta! All you have to do is cook some pasta & then toss it with veggies and cheese. Boom, done. Dinner for tonight (and probably tomorrow too)!
Serves: Serves 4
- 8 oz box of pasta- cooked & cooled (I used a plant based pasta, but any will work!)
- ½ cup sun-dried tomatoes (and oil from the jar)
- 1 cup chopped tomatoes
- ½ cup cooked green peas
- ½ cup feta cheese
- ¼ cup torn basil leafs
- Handfuls of sprouts
- Salt & pepper to taste
- Toss all of the ingredients in a large bowl, then let sit for about an hour before eating.