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Baked Feta And Roasted Tomato Pasta Salad

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Ingredients
  Feta cheese 300 Gram, chopped (Firm Variety)
  Olive oil 125 Milliliter (1/4 Cup)
  Cherry tomatoes 500 Gram
  Penne 375 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Quick
Cook Time: 
6 Minutes

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4.12143
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3639 Calories from Fat 2039

% Daily Value*

Total Fat 233 g357.8%

Saturated Fat 64.1 g320.3%

Trans Fat 0 g

Cholesterol 267 mg89%

Sodium 4131.8 mg172.2%

Total Carbohydrates 310 g103.2%

Dietary Fiber 32 g127.8%

Sugars 42.6 g

Protein 99 g197%

Vitamin A 256% Vitamin C 161.6%

Calcium 170.8% Iron 64.8%

*Based on a 2000 Calorie diet

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Baked Feta And Roasted Tomato Pasta Salad Recipe