Tomato, olive, feta and herb pasta salad

A fresh alternative to traditional creamy pasta salads, great on a hot summer day and suitable for vegetarians.

Recipe «Tomato, olive, feta and herb pasta salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 250g punnet cherry tomatoes, 2 tsp olive oil, 375g farfalle pasta, 2 tbsp olive oil, 1 lemon , 1 tbsp sweet chilli sauce, 70g baby rocket leaves, 100g feta, crumbled , 1/2 cup kalamata olives, 1/2 cup fresh mint leaves, chopped, 1/2 cup fresh basil leaves, torn, 1/4 cup pine nuts, toasted.

Ingredients:

• 250g punnet cherry tomatoes 
• 2 tsp olive oil 
• 375g farfalle pasta 
• 2 tbsp olive oil 
• 1 lemon 
• 1 tbsp sweet chilli sauce 
• 70g baby rocket leaves 
• 100g feta, crumbled 
• 1/2 cup kalamata olives 
• 1/2 cup fresh mint leaves, chopped 
• 1/2 cup fresh basil leaves, torn 
• 1/4 cup pine nuts, toasted 

Instructions

1. Preheat oven to hot, 200C.
2. 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.
3. Cook 375g farfalle in a large saucepan of boiling water following packet instructions. Drain well.
4. Meanwhile, in a small jug, whisk together 2 tablespoons olive oil, juice 1 lemon and 1 tablespoon sweet chilli sauce.
5. Place warm pasta in a large bowl. Pour half the dressing over and toss until well combined. Set aside to cool.
6. 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.