Name: Tomato, olive, feta and herb pasta salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 250 gram punnet cherry tomatoes, halved; 2 teaspoon olive oil; 375 gram farfalle or pasta of choice; 70 gram baby rocket leaves; 100 gram feta, crumbled; 1/2 cup kalamata olives; 1/2 cup mint leaves, chopped; 1/2 cup torn basil leaves; 1/4 cup pine nuts, toasted; Dressing; 2 tablespoon olive oil; 1 lemon, juice; 1 tablespoon sweet chilli sauce

Ingredients

250 gram punnet cherry tomatoes, halved

2 teaspoon olive oil

375 gram farfalle or pasta of choice

70 gram baby rocket leaves

100 gram feta, crumbled

1/2 cup kalamata olives

1/2 cup mint leaves, chopped

1/2 cup torn basil leaves

1/4 cup pine nuts, toasted

Dressing

2 tablespoon olive oil

1 lemon, juice

1 tablespoon sweet chilli sauce

Method

Tomato, olive, fetta and herb pasta salad

1.Preheat oven to hot, 200°C.

2.Place cherry tomatoes in a small baking pan; drizzle with oil and season to taste. Bake 15-20 minutes, until beginning to collapse. Remove and allow to cool.

3.Meanwhile, cook farfalle in a large saucepan of boiling water according to pack instructions. Drain well.

4.To make dressing, place all ingredients together in a small jug, whisking until well combined.

5.Place warm pasta in a large mixing bowl. Pour over half the dressing; toss together until well combined. Allow to cool.

6.Pour remaining dressing over cooled pasta, tossing to combine. Add remaining ingredients; toss until just combined.

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