Spaghetti Salad With Tomatoes, Feta and Pesto Sauce (Can Be Gf)

This is a loosely mediterranian inspired spaghetti salad. It is packed with flavour and just a little different due to the use of spaghetti instead of penne pasta. If you like feel free to add in other veggies of your choice (celery, carrot, bell pepper, broccoli, olives). It can be gluten-free if you ensure that your pasta is gluten-free (corn, rice, quinoa, millet, soy) and your pesto sauce also. I hope youll enjoy this salad as much as we do! :)

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 250  g spaghetti (~1/2 lb, I used corn spaghetti so it was gluten-free)
• 1⁄3 cup peas, frozen
• 10  cherry tomatoes, quartered
• 100  g feta cheese
• 2  teaspoons pesto sauce
• 1  tablespoon fresh rosemary, minced
• 1⁄8 teaspoon  granulated garlic
• 1⁄2 tablespoon fresh chives, minced
• 1  teaspoon  oil (optional)
•  fresh ground black pepper

Directions

1. Cook spaghetti in salted water according to package directions. Ordinary spaghetti should take around 8-12 minutes.
2. 2 minutes before end of cooking time add in the frozen peas.
3. Drain and add to a big bowl.
4. Stir in pesto sauce and oil if using. Sprinkle with herbs, garlic, pepper to taste. Toss to coat.
5. Now add in the cherry tomatoes and feta cheese. Mix.
6. Keep chilled til serving or eat right away.
7. Variation:
8. Sautee one large onion (chopped) in a little oil while cooking the pasta. Add to the salad with remaining ingredients.