A fresh alternative to traditional creamy pasta salads, great on a hot summer day and suitable for vegetarians.
- Preheat oven to hot, 200C.
- 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.
- Cook 375g farfalle in a large saucepan of boiling water following packet instructions. Drain well.
- Meanwhile, in a small jug, whisk together 2 tablespoons olive oil, juice 1 lemon and 1 tablespoon sweet chilli sauce.
- Place warm pasta in a large bowl. Pour half the dressing over and toss until well combined. Set aside to cool.
- 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.
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