Name: Tomato, olive, feta and herb pasta salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 250g punnet cherry tomatoes; 9.20 gm olive oil; 375g farfalle pasta; 36.40 gm olive oil; 1 lemon; 22.00 gm sweet chilli sauce; 70g baby rocket leaves; 100g feta, crumbled; 125.00 ml kalamata olives; 125.00 ml fresh mint leaves, chopped; 125.00 ml fresh basil leaves, torn; 62.50 ml pine nuts, toasted

Tomato, olive, feta and herb pasta salad

0 Likes

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Refreshing vegetarian pasta salad, perfect for hot summer days.

Ingredients:

250g punnet cherry tomatoes
9.20 gm olive oil
375g farfalle pasta
36.40 gm olive oil
1 lemon
22.00 gm sweet chilli sauce
70g baby rocket leaves
100g feta, crumbled
125.00 ml kalamata olives
125.00 ml fresh mint leaves, chopped
125.00 ml fresh basil leaves, torn
62.50 ml pine nuts, toasted

Instructions:

Preheat the oven to a toasty 200°C.
Coat 250g of cherry tomatoes in a baking pan with 2 teaspoons of flavorful olive oil and season to your liking. Roast for 15-20 minutes until they start to soften. Take them out and let them cool down.
Boil 375g of farfalle in a large saucepan of boiling water according to package directions. Drain thoroughly.
Combine 2 tablespoons of olive oil, the juice of 1 lemon, and 1 tablespoon of sweet chili sauce in a small jug, and whisk until well mixed.
Transfer the warm pasta to a spacious bowl. Drizzle half of the dressing on top and mix until fully coated. Allow it to cool down.
Combine 70g baby rocket leaves, 100g crumbled feta, 1/2 cup kalamata olives, 1/2 cup chopped mint leaves, 1/2 cup torn basil leaves, 1/4 cup toasted pine nuts, and the rest of the dressing with the pasta, mix thoroughly.

We use cookies

Similar Recipes

Lemon Herb Chicken with Couscous and Cucumber Salad

Kalamata Olive, Tomato, and Cheese Melt

Feta and olive roast tomatoes

Tomato, olive and feta pasta salad

Bolognaise, tomato, olive and feta tart