Baked Feta And Roasted Tomato Pasta Salad
|Feta cheese||300 Gram, chopped (Firm Variety)|
|Olive oil||125 Milliliter (1/4 Cup)|
|Cherry tomatoes||500 Gram|
|Pine nuts||40 Gram, toasted (1/4 Cup)|
|Firmly packed basil||1⁄4 Cup (4 tbs) (Small Fresh Leaves)|
|Seeded black olives||60 Gram, sliced (1/4 Cup)|
Place cheese on large piece of foil; bring sides of foil up around cheese, drizzle with 2 tablespoons of the oil.
Enclose cheese in foil; place parcel at one end of shallow baking dish.
Combine tomatoes with 1 tablespoon of the remaining oiLin same baking dish.
Bake, uncovered, in very hot oven about 15 minutes or until tomatoes are soft.
Meanwhile, cook pasta in large pan of boiling water until just tender; drain.
Gently combine pasta with tomatoes, cheese and any pan juices in large bowl with combined remaining oil, pine nuts, basil and olives.