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How to make Tomato, olive, feta and herb pasta salad

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 250g punnet cherry tomatoes
  • 2 teaspoon olive oil
  • 375g farfalle pasta
  • 2 tablespoon olive oil
  • 1 lemon
  • 1 tablespoon sweet chilli sauce
  • 70g baby rocket leaves
  • 100g feta, crumbled
  • 1/2 cup kalamata olives
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup fresh basil leaves, torn
  • 1/4 cup pine nuts, toasted

Method

  • Step 1 Preheat oven to hot, 200C.
  • Step 2 Toss 250g punnet cherry tomatoes in a baking pan with 2 teaspoons olive oil and season to taste. Bake for 15-20 mins, until beginning to collapse. Remove and allow to cool.
  • Step 3 Cook 375g farfalle in a large saucepan of boiling water following packet instructions. Drain well.
  • Step 4 Meanwhile, in a small jug, whisk together 2 tablespoons olive oil, juice 1 lemon and 1 tablespoon sweet chilli sauce.
  • Step 5 Place warm pasta in a large bowl. Pour half the dressing over and toss until well combined. Set aside to cool.
  • Step 6 Add 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 remaining dressing to pasta, tossing well.