Tomato and feta pasta salad

Tomato and feta pasta salad

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


2 people


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:

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


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


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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One ovenproof dish (holding approx. 2 ½ l)

How it's done

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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.


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


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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