Tomato, strawberry and pasta salad

summer
Total: 1 hr 5 min. | Active: 20 min.
vegan, lactose-free, gluten-free, healthy and balanced

This pasta salad is perfect for your next picnic or as a side dish for a BBQ. The sweetness of the dried tomatoes goes beautifully with the freshness of the seasonal strawberries. It's a very simple recipe with sweet and sour notes. The tomato cooking juices replace the classic vinaigrette and make this dish even more delicious.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 person

Tomatoes
600 g cherry tomatoes, cut in half
4 tbsp olive oil
1 tbsp maple syrup
  salt and pepper to taste
Pasta
400 g gluten-free pasta
  salted water, boiling
  salt and pepper to taste
Salad
200 g strawberries, cut in half
100 g yellow cherry tomatoes, quartered
1 bunch basil, torn into pieces

How it's done

Tomatoes

Mix the tomatoes, oil, syrup, salt and pepper in an ovenproof dish.

To dry out the tomatoes

Approx. 45 mins. in the centre of an oven preheated to 100°C. Remove, allow to cool slightly.

Pasta

Cook the pasta in boiling salted water until al dente, drain and rinse in cold water. Transfer the pasta to a bowl, season. Add the dried tomatoes along with the resulting juice, mix.

Salad

Add the strawberries, tomatoes and basil to the pasta, mix.

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