A Mediterranean fusion of roasted peppers, creamy hummus and al dente pasta
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Salad |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 294 |
| Fat | 9.9g |
| Saturates | 2.2g |
| Protein | 8.3g |
| Carbs | 44.3g |
| Sugars | 3.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Cook the pasta according to package instructions. Drain and cool.
2
Finely chop the sundried tomatoes and preserved peppers.
3
In a large bowl, combine the pasta, hummus, sundried tomatoes and preserved peppers.
4
In a small bowl, whisk together the oil, balsamic vinegar, salt and pepper to create a simple dressing. Pour the dressing over the pasta mixture and toss until everything is well coated.
5
Halve the cherry tomatoes. Finely dice the red onion. Cube the feta. Toss through the pasta and serve immediately.
