This is a print preview of "Roasted Tomato and Feta Pasta Salad" recipe.

Roasted Tomato and Feta Pasta Salad Recipe
by Schnoodle Soup

Roasted Tomato and Feta Pasta Salad

Roasted tomatoes, feta and basil are the true stars in this must-have pasta salad.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 6 servings

Ingredients

  • 1 15 oz box of whole wheat fusilli
  • 3/4 pound feta cheese, crumbled
  • 1 pint grape tomatoes
  • 1 cup fresh basil leaves, chiffonade
  • olive oil
  • S & P
  • For the dressing:
  • 5 sund-dried tomatoes in oil, drained
  • 2 Tbsp red wine vinegar
  • 6 Tbsp olive oil
  • 1 garlic clove
  • 1/2 cup freshly grated parmesan
  • 1/3 cup flat-leaf parsley, chopped
  • S & P

Directions

  1. Pre-heat the oven to 325 degrees. Wash and cut grape tomatoes in half length-wise. Drizzle with olive oil and season with salt and pepper. Place tomatoes face down on a baking sheet that has been sprayed with cooking spray. Roast for 45 – 60 minutes, depending on your oven and the size of your tomatoes. They should be slightly charred, but not falling apart, when done.
  2. When the tomatoes are half-way through cooking, heat a large pot of salted water to a boil on medium-high heat. Once the water is boiling, cook pasta according to package instructions
  3. In the meantime, prepare your dressing. Add all ingredients to a food process and blend until fully incorporated (you may have to scrape down sides). Adjust seasoning with salt & pepper.
  4. Toss together cooked pasta, dressing, roasted tomatoes and feta cheese. Lastly, incorporate the basil and adjust salt and pepper – if needed