Pasta salad with roasted peppers and feta

Ingredients

Pasta:

• 250 g pasta to taste (e.g. penne, fusilli, farfalle)

Vegetables:

• 2-3 peppers (red or yellow)
• 1 red onion
• 1 tablespoon olive oil
• Salt and pepper to taste
• 50 g rocket
• Fresh basil (20 g)

Cheese:

• 100 g feta or burrata

Topping:

• Salt and pepper to taste

• 4 tablespoons olive oil

• Juice of 1/2 lemon

• 1-2 teaspoons honey

• 1 teaspoon Dijon mustard

Method

1. Preheat the oven to 200 °C. Wash the peppers, cut them in half and remove the seeds. Place the peppers on a baking tray lined with baking paper, drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, until the peppers are soft and lightly browned.When the peppers are done, peel off the skin and cut them into thin slices.
2. Cook the pasta according to the instructions on the package in salted water until al dente. Drain the cooked pasta and rinse with cold water.
3. In a small bowl, mix the olive oil, lemon juice, honey, Dijon mustard, salt and pepper. Stir well to combine all the ingredients.
4. Then mix the ingredients together in a large bowl. Finally, add cheese to taste and fresh herbs.