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Recipe

Fusilli salad

The salty feta balances out the sweetness of the dates, basil and cherry tomatoes.

Jun 08, 2014 2:00pm
  • 25 mins cooking
  • Serves 2
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Ingredients

Fusilli salad
  • 1 punnet cherry tomatoes
  • 1 small red onion, quartered
  • 2 tablespoon olive oil
  • sea salt
  • black pepper
  • 1 cup fusilli pasta
  • 10 dates, chopped
  • 10 basil leaves, roughly chopped
  • 150 gram firm feta
Dressing
  • 1/2 tablespoon black mustard seeds
  • 1/2 tablespoon balsamic vinegar
  • 2 tablespoon avocado oil
  • 1 tablespoon brown sugar

Method

  • 1
    Preheat oven to 180°C. Place tomatoes and onion in a baking tray, drizzle with olive oil and season. Roast for 15 minutes until the tomato skins burst.
  • 2
    Meanwhile, to make dressing; Whisk all ingredients together.
  • 3
    Cook pasta according to packet instructions. Drain and allow to cool.
  • 4
    Mix pasta with tomatoes, onion, dates and basil. Divide between two serving jars. Crumble feta over, and add dressing.

Notes

Mike’s Top Tips: There are so many delicious additions you can mix through this pasta. I like to add smoked salmon or roast chicken for a more protein-packed meal. You can also swap the feta, for Camembert or crumbled Parmesan. When cooking pasta, you want it to be “al dente”, which roughly translates to “firm to the bite.” When you think the pasta’s nearly done, keep tasting it until there is just a fraction left in the middle that’s not quite cooked. - Mike Van de Elzen

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