Tomato and feta pasta salad

Tomato and feta pasta salad

Total: 30 min. | Active: 15 min.
vegetarian
Nutritional value / person: 730 kcal
, Fat: 32 g
, Carbohydrate: 80 g
, Protein: 27 g

Ingredients

2 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

100 g feta, crumbled
100 g different coloured cherry tomatoes
1 tbsp olive oil
¼ tsp salt
a little pepper

Pasta

200 g pasta (e.g. Rigatoni)
salted water, boiling

Salad

1 tbsp tomato puree
2 tbsp white balsamic vinegar
2 tbsp olive oil
¼ tsp salt
a little pepper
200 g different coloured cherry tomatoes
50 g feta, crumbled
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Utensils

One ovenproof dish (holding approx. 2 ½ l)

How it's done

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Sauce

Mix the feta, tomatoes and oil in the prepared dish, season.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 220°C. Remove, mix.

Pasta

Cook the pasta in boiling salted water until al dente, rinse in cold water, drain.

Salad

Mix the tomato puree, balsamic and oil in the dish, season. Add the pasta, tomatoes and feta, mix.

Good to know
Tip: Mix a few basil leaves in with the salad prior to serving.

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