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Add a photoRoasted tomatoes, feta and basil are the true stars in this must-have pasta salad.
Ingredientes
- 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
Direcciones
- 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 â 60 minutes, depending on your oven and the size of your tomatoes. They should be slightly charred, but not falling apart, when done.
- 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
- 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.
- Toss together cooked pasta, dressing, roasted tomatoes and feta cheese. Lastly, incorporate the basil and adjust salt and pepper â if needed
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 6 servings | |
| Calories 584 | |
| Calories from Fat 263 | 45% |
| Total Fat 29.88g | 37% |
| Saturated Fat 12.58g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 838mg | 35% |
| Potassium 234mg | 7% |
| Total Carbs 56.07g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.35g | 3% |
| Protein 21.93g | 35% |
