INGREDIENTS
500g penne or fusilli pasta pasta
300g feta cheese (I use cow’s or sheep’s milk feta, but goat’s milk feta is good too)
large red sweet pepper or few tomatoes (chopped)
420g tin of red kidney beans (drained)
325g tin sweet corn (drained)
4 tbs mayonnaise
1-1½ tsp garlic granules
½ tbs dried or 1 tbs fresh / frozen dill
1-2 tbs balsamic vinegar
METHOD
Boil pasta al dente, rinse with cold water to cool it down and drain.
Chop feta into cubes and mix all ingredients together.
Serve cold.
Serves 4 people as a main dish or 8-10 people as a side dish.
