Pasta Salad with Sundried Tomatoes, Feta Cheese, Slow Roasted Peppers, Pesto, Parmesan and Basil

Cooking Time
15

Portions
4

Ingredients

Increase Portion Size

• g Country Range Pasta Spirals
• g Country Range Sundried Tomatoes
• g feta cheese, chopped
• g red pepper Country Range Extra Virgin Olive Oil sprig of fresh rosemary
• g clove of garlic
• g parmesan cheese
• ml Country Range Pesto salt and pepper, to season fresh basil, to garnish

• 1

  Step 1

  Pre-heat oven to 160°C/325°F/Gas Mark 3.
• 2

  Step 2

  Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
• 3

  Step 3

  Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
• 4

  Step 4

  Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
• 5

  Step 5

  Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
• 6

  Step 6

  Season to taste and finish with fresh basil.

Ingredients

• 200 g Country Range Pasta Spirals
• 50 g Country Range Sundried Tomatoes
• 50 g feta cheese, chopped
• 1 g red pepper Country Range Extra Virgin Olive Oil sprig of fresh rosemary
• 1 g clove of garlic
• 10 g parmesan cheese
• 50 ml Country Range Pesto salt and pepper, to season fresh basil, to garnish