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Baked Feta And Roasted Tomato Pasta Salad Recipe
|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)|
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 mg
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
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.