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Triple tomato pasta salad with feta
Serves 6-8 as a side | prep 25 mins | total time
Triple tomato pasta salad with feta
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Serves 6-8 as a side | prep 25 mins | total time
Use whichever shape of pasta you prefer; if you choose ridged or shell-shaped pasta, you’ll capture more of the delicious, summery flavours
Rate
Nutritional information (per serving)
Calories
331Kcal
Fat
17gr
Saturates
4gr
Carbs
34gr
Sugars
4gr
Fibre
3gr
Protein
9gr
Salt
1.3gr
Ingredients
- 1 vegetable stock cube
- 250g dried pasta shapes of your choice
- 100g vegetarian feta, crumbled
- 250g cherry tomatoes, halved
- 75g sundried tomatoes in oil, roughly chopped
- 75g pitted black or green olives, roughly chopped
- 1 x 30g pack parsley, leaves finely chopped
- ½ x 30g pack basil, leaves roughly torn
- finely grated zest of 1 small lemon
For the dressing
- 1 large ripe tomato
- ½ tbsp balsamic vinegar
- 1 garlic clove, crushed
- a pinch of sugar
- 2½ tbsp oil from the sundried tomato jar
Step by step
Get ahead
Make a day ahead and store in the fridge. Bring back to room temperature to serve.
- Bring a large pan of water to the boil and crumble in the stock cube. Add the pasta, return to the boil and cook for 10 minutes or until tender but still with a little bite. Drain well.
- Meanwhile, make the dressing. Halve the tomato vertically and grate over a bowl, cut side towards the coarse side of a box grater. Discard the skin. Whisk the rest of the dressing ingredients into the grated tomato. Season.
- Tip the pasta into the dressing and mix well. Cool, stirring from time to time.
- When cool, toss with the rest of the ingredients. Season if necessary.