Pasta salad with feta, colored carrot and orange

Name: pasta salad with feta, colored carrot and orange
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g winter carrot; 2 shallot; 2 toe garlic; 1 el cumin seed; 5 el traditional olive oil; 200 g fusilli pasta; 2 press orange; 1 el white balsamic vinegar; 200 g feta; 15 g fresh fresh mint

Salad from pasta. feta, mint, orange and carrot.

Ingredients

Kitchen Stuff

4 weckpot

Directions

Halve the root in the length and cut into ½ cm pieces.
Cut the shallots. Slice the garlic.
Heat a frying pan without oil or butter and toast the cumin seeds for 2 min. On medium heat.
Put the oil in the pan and fry the carrot, shallot and garlic for 10 minutes on medium heat. Change regularly. Season with pepper and salt.
In the meantime, cook the pasta al dente according to the instructions on the package. Drain and rinse under cold running water.
Meanwhile, grate the orange zest of the oranges.
Use a sharp knife to cut the white skin of the oranges and cut the segments between the fleece. Collect the juice in a bowl.
Add the grater, balsamic vinegar and oil to the juice and season with salt and pepper.
Crumble the feta. Remove the leaves of fresh mint from the twigs and cut finely.
Mix the dressing and vegetables through the pasta.
Carefully pour in the orange wedges, feta and fresh mint.
Season to taste with pepper and salt and spread over the 4 lunch boxes or jars.
Store in a cool place or max. 4 hours outside the refrigerator.