Roasted Tomato Feta Pasta Toss
RECIPES

Roasted Tomato Feta Pasta Toss

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Give it a stir, and a toss, and a little splash of Newman’s Own Garlic Vinaigrette & Marinade for a hearty and tasty homemade bake that’s perfect for any night of the week.

Pair it as a side dish or try it as a main with farfalle pasta.

Serves: 4 to 6

Prep Time: 15

Cook Time: 45

Print Recipe

Ingredients

  • 4 cups cherry tomatoes
  • 2 shallots, thinly sliced
  • 6 cloves garlic, halved
  • 1/2 cup Newman’s Own Garlic Vinaigrette & Marinade, divided
  • 1/2 tsp Newman’s Own Sea Salt Flakes
  • 1/2 tsp Newman’s Own Coarse Ground Black Pepper
  • 1/4 tsp Newman’s Own Organic Crushed Red Chili Pepper Flakes
  • 1 block (8 oz) feta cheese
  • 6 small sprigs fresh thyme
  • 12 oz farfalle pasta
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 tbsp freshly grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp Newman’s Own Organic Parsley Flakes

Directions

1

Preheat oven to 400°F.

2

In 9-inch square baking dish, stir together tomatoes, shallots, garlic, 1/4 cup vinaigrette, salt, pepper and chili flakes. Arrange feta in center of baking dish, with tomatoes mixture surrounding it. Top with thyme sprigs and drizzle with remaining vinaigrette.

3

Bake for 30 to 35 minutes or until tomatoes are splitting and feta is golden brown. Discard thyme sprigs. Stir together tomatoes mixture and feta until feta starts to crumble.

4

Meanwhile, cook farfalle according to package directions. Reserve 1/4 cup cooking liquid; drain farfalle.

5

Add pasta and pasta cooking liquid to tomato mixture. Add basil, lemon zest and lemon juice; stir until well coated.

6

Garnish with parsley before serving.

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